46 The Large White Yorkshire Pig. 



When selecting young stock, preference should be given to 

 those that have the largest frame, rather long on the leg, and 

 with the longest backs provided they are typical in other 

 respects, remembering that a Large White pig grows very 

 rapidly, and must not be expected to fatten, unless forced, until 

 it is three parts matured, and that when it does, it will deepen 

 and fill up what had appeared a rather alarming distance between 

 the ground and underline. The points of a typical Large White 

 pig should be : — 



Colour. — White, free from black hairs, and free as possible 

 from blue spots on the skin. 



Head. — Moderately long, and slightly dished when fully 

 grown, long in proportion to size of animal and straight when 

 half -grown, snout broad, jowl not too heavy, wide between ears 

 and eyes, the latter as bold as possible. 



Ears. — Long, thin, fringed with fine hair, carried firm and 

 erect when young, and slightly inclined forward when fully 

 grown. 



Neck. — Long and proportionately full to shoulders. 



(7A<?s^.— Wide and deep. 



Shoulders. — Perfectly free from coarseness, lines, or 

 wrinkles, level across the top. 



Legs. — Straight, and well set, level with outside of body, 

 sufficiently long to keep the body under all conditions quite 

 clear of the ground when fully matured, appearing rather long 

 when young, bone flat, and rather large in boars and moderately 

 large in sows, pasterns of moderate length, strong and springy, 

 feet strong, even, and wide. 



Back. — Long as possible, level and wide from neck to rump 

 (not tapering off to hind quarters, hollow, or tied behind 

 shoulders), loin broad. 



Tail. — Set moderately high, stout, long, with fine tassel of 

 hair. 



Sides. — Deep, and ribs well sprung, belly full but not flabby, 

 with straight underline, twelve or more sound teats in females, 

 flank thick and well let down, quarters long and wide, hams 

 broad, full, and deep. 



Goat. — Long, and moderately fine. 



The pig should be perfectly free from wrinkles all over, and 

 be able to walk at all times freely and without effort. 



The special qualities of the breed may be summed up, great 

 size with quality, very rapid growers on moderate rations, and 

 when matured, rapid feeders, producing the finest sides of lean 

 bacon and hams. Very prolific breeders and the best of 

 mothers. Hardy and adaptable to almost any climatic con- 

 dition. Prepotency of sii-es. 



