The Chester White ranks second to Duroc-Jerseys in the size of its litters, but the fact that its white color makes it subject to sunburn prevents its development in the southern and middle western states.
=The Hampshire.= This breed is classed as between the fat and bacon-types. This is due to a lighter shoulder and ham and a longer side with less depth than those of the breeds previously described. Although it will not meet the demands of the “Wiltshire side” for the English market, it will provide bacon which meets the demands of the American market.
The Hampshire is a black hog with a belt of white from 4 to 12 inches in width encircling the body and including the forelegs. It is more upstanding than the lard-type breeds, and has a broad and fairly deep body. A narrow head with close set ears extending forward but not breaking are other marks of distinction. The Hampshire matures early, has good sized litters, and is a good grazer. The proportion of fat to lean meat is very desirable. Little is known of its early history other than that it originated in Hampshire, England, and that representatives were brought to Kentucky at an early date.
=Selecting the pigs.= In choosing a breed a club member will do well to select the one which is most prevalent in his community, provided, of course, that it is a breed which meets the market requirements and in other ways is adapted to local conditions. This will be the case if he lives in a community of successful swine breeders.
=Getting started.= After a breed has been decided upon, the next thing is to pick out the individuals. A pig club member may start with a pig or pigs after weaning, or a bred gilt may be purchased.
Wherever possible a pure-bred sow pig or gilt should be secured. Two things are to be considered, the pedigree and individuality of the animal. Unless you are familiar with pedigrees, it is best to leave that to the reliable breeder with whom you are dealing. Every pig club member, however, should be able to pick out a good pig.
Four things should be considered in selecting a breeding animal: form, quality, constitution, sex character and type. It is true that the matter is more difficult with a young pig than with an older pig, but part or all of these conditions may be noted in the young pig.