18M Report of Farmers' Institutes 



not sharply dished face but tapering to a somewhat pointed nose. 

 The ear droops simihir to that of the Poland-China, being erect 

 part of its length with the tip drooping. 



There are ditferent strains of the Chester White breed as is 

 true of most swine families. Notable among these are the plain 

 Chester White and the O. I. C, meaning " Ohio Improved 

 Chester." Some of these are found with black spots in the skin 

 w^hich are covered sometimes with white and sometimes with 

 black hair. Some breeders consider these two separate breeds 

 but they are exhibited in the same class at state and other fairs 

 and there is no appreciable difference betw^een them. 



Like the Poland-China, the Chester White is particularly 

 adapted for pork and lard production. They arc sluggish in dis- 

 position, not inclined to much activity, possess good feeding 

 qualities and make rapid growth, producing a very large propor- 

 tion of fat meat to the amount of lean meat in the carcass. 



CHESHIRE 



Cheshire sows imported from England and mated with boars 

 of several different lines of breeding resulted in the Cheshire 

 breed, formerly called the Jefferson County hog, because of the 

 fact that breeders in that locality were the prime movers in de- 

 veloping the new breed. Yorkshire, Suffolk and Cavanaugh 

 blood was crossed with the English Cheshire and inbreeding prac- 

 ticed to develop the type desired. 



The Cheshire is a white hog, rather long and cylindrical in 

 body, rather long legs, fine but strong in bone. The snout is 

 of medium length and slender and the face slightly dished. They 

 mature early and are prolific and usually make good mothers. 

 The flesh is of good quality, between the bacon and the fat or 

 lard type, leaning rather toward the bacon. 



While the above seems to be the generally accepted status of 

 the Cheshire swine, there are some well-known authorities who 

 hold that the Cheshire is simply a derivative of the Yorkshire, 

 the variation being a result of inbreeding and crossing. The 

 best types, except for the snout and color, resemble the most ap- 

 proved type of Jjerkshire ; and for this reason has been facetiously 

 styled by some the '' White Berkshire." 



