THE FAT OE LARD BREEDS OF SWINE 433 



worth carcasses, together with all the Berkshire carcasses, 

 were ranked below them. Any person who has seen the 

 unequaled exhibit of bacon carcasses at Guelph, will under- 

 stand that these hogs must have been about as far away 

 in type from the American prize-winning Chester- White 

 as it is possible to get. This is an extreme case, but it 

 illustrates the possibilities of the breed under different 

 systems of selection and feeding. As to the different 

 strains mentioned in the history of the breed, they have 

 now all assumed very much the same type. 



527. Uses of Chester- White hogs. Although the 

 Chester- White can be made to approach the bacon type 

 through selection and feeding, as mentioned in the pre- 

 ceding paragraph, it can never be made an ideal bacon 

 hog, and it seems like a waste of energy to attempt 

 to make it a bacon breed when first-class bacon breeds 

 are already available. The Chester-White is especially 

 adapted to the fat-hog trade, and will no doubt continue 

 as such. Crosses of the Chester-White with the Large 

 Yorkshire and Tamworth have given very satisfactory 

 results in Canada, and it is only through crossing that 

 Chester-White blood can be used successfully in the bacon 

 trade. For the requirements of the American packer, the 

 Chester-White is eminently well suited. 



The quality of meat produced by the Chester-White is 

 good, but is somewhat lacking in lean. It is generally 

 conceded that the Yorkshire, Tamworth and Berkshire 

 produce more lean in proportion to fat. 



In early maturity, the Chester-White compares favor- 

 ably with other breeds, and it is an economical producer 

 of meat. In feeding trials it has given a good account of 

 itself, but, as previously stated, no breed can claim su- 

 periority over other breeds in this respect, so far as we can 



