BREEDS OF SWINE. 405 



These hogs were crossed and re-crossed upon the common stock of that 

 locality until they began to attract considerable attention. In the mean 

 time, as is usually the case in such matters, farmers had selected their best 

 young stock and retained them as breeders. Within a few years Chester 

 county became noted for a class of hogs of enormous size and white color. 

 Hence the name Chester White. They were docile in disposition and good 

 feeders. Within the last score of years a radical change has taken place with 

 the Chesters, and so thorough has been that change that the breed retains 

 to-day very few of their former characteristics except the color. I am 

 inclined to give Mr. S. H. Todd, of Wakeman, Ohio, the lion's share of 

 oredit for the improvement that has been made in this breed, and think that 

 he has drawn largely from the Suffolk, Yorkshire, or some of our other 

 small white breeds in making crosses to refine this breed. Let us compare 

 the Chester White of twenty years ago with one of Todd's Improved Chesters 

 and note the difference. We only have from one-half to two-thirds the 

 quantity in the latter that we had in the former. Quantity has given place 

 to quality. The broad, thick, slouching ear has disappeared and one of more 

 moderate proportions taken its place; that coarse, heavy head has been 

 modified to a great extent; the long, lank body has been shortened and 

 thickened; that thick, wrinkly hide that more resembled some of the skins 

 of the Merino ram than anything else, is gone; the large, coarse, spongy 

 bone has been reduced in size and one of finer quality and every way stronger 

 has taken its place. The Chester White has come to stay, and I would pre- 

 dict that for many years to come he will be the favorite with that class of 

 men who prefer a large, smooth, growthy, white hog. 



One breeder claims by special breeding to have rendered his Chesters 

 cholera proof, and he calls his animals the Ohio Improved Chester Whites, 

 but I should look on the claim with great suspicion. 



The swine breeders' convention agreed upon the following description 

 of the characteristics of the Chester Whites: Head short and broad 

 between the eyes; ears thin, projecting forward, and lopping at the points; 

 neck short and thick; jowl large; body lengthy, deep and broad on the back; 

 hams full and deep; legs short and well set under for bearing the weight; 

 coat thinnish and white, straight, and if inclined to be wavy not objec- 

 tionable. 



TOEKSHIEES. 



The Yorkshire had its origin in Yorkshire, England, and is said to have 

 been produced by crossing the white Chinese upon the common stock of 

 Yorkshire. There are, however, several so-called breeds of swine that 

 according to the best authority are nothing more or less than the different 

 strains of this same Yorkshire blood, viz.: The large and small Yorkshire, 

 the Cheshire, Suffolk, Lancashire, York-cumberland, and most other small 

 breeds that have their origin in England. I regard the small Yorkshire as 

 one of the very best of our small breeds. They are invariably found covered 

 with a good coat of white hair of medium length, though upon their 

 skins may often be found small bluish colored spots. They weigh at maturity 

 from 300 to 400 pounds alive and are usually very hardy for hogs of their 

 kind. The sows are quite prolific and make good mothers. They are good 

 feeders and can be fattened at any age. The ear is small, quite thin, pointed 

 and very upright, nose short and inclined to be broad, wide between the eyes 



