Swine husbandry in Canada . icial name of the breed. According to Mr. Work, the Hampshire traces to pigs brought to Massachusettsfrom Hampshire, England, about 1820 or 1825. It is said that descendants of thisimportation were taken to Kentucky about 1825. In any case, the breed has beenknown in Kentucky for many years, but it seems impossible to obtain definite andreliable information regarding its origin. As shown by the secretary of the American Hampshire Swine Record Associa-tion, the breed has made rapid progress of late years, but in comparison with the olderestablished breeds the number
Swine husbandry in Canada . icial name of the breed. According to Mr. Work, the Hampshire traces to pigs brought to Massachusettsfrom Hampshire, England, about 1820 or 1825. It is said that descendants of thisimportation were taken to Kentucky about 1825. In any case, the breed has beenknown in Kentucky for many years, but it seems impossible to obtain definite andreliable information regarding its origin. As shown by the secretary of the American Hampshire Swine Record Associa-tion, the breed has made rapid progress of late years, but in comparison with the olderestablished breeds the number in any one state is not large, owing to the fact that theHampshire has only recently come into prominence. In recent years the breed hasfound its way into Canada, hut it has not had time to become widely distributed inCanada as yet. Though Hampshires may vary in colour, they appear to be quite uniform ingeneral type. Possibly, as the breed becomes more numerous and better known, varia-tions in typo may become more Vig. 20. Hampshire Son . It is generally claimed that the Hampshire is a bacon hog, but in this connec-tion we must bear in mind that what the American packer calls a bacon hog is verydifferent, as a rule, from the hog which is suitable for making Wiltshire sides forexport to Great Britain. Judged from the standpoint of suitability for making Wilt-shire sides, the Hampshire falls short of requirements, as it is too short in the side,too thick in the shoulder and back, and too heavy in the neck to make a really goodWiltshire side. In quality of flesh the Hampshire has a high reputation. It has made a goodrecord in the dressed carcass competition at the International Live Stock Expositionat Chicago, and*the packers appear to hold it in high esteem. Its flesh carries a highpercentage of lean and is generally fine-grained. 27 In early maturing and feeding qualities the Hampshire seems to be giving goodsatisfaction to those who are handling it, and it is highly
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