THE FAT OR LARD BREEDS OF SWINE 441 



VICTORIA SWINE. Plate XVI. Fig. 91. 

 By G. E. Day 



544. The Victoria breed of swine originated in America, 

 but unlike the Poland-China and the Duroc-Jersey, the 

 great American breeds, it has not gained much popularity. 

 It is of the fat-hog type. 



545. History. At one time there were two breeds of 

 Victoria swine, but only one breed and type is now recog- 

 nized. The breed that has secured the ascendancy was 

 originated by George F. Davis, Dyer, Indiana, and was 

 formed by combining the blood of the Poland-China, 

 Berkshire, Chester- White and Suffolk, accompanied by 

 careful selection to a type. The origin of the breed dates 

 to about 1870. 



The other breed was established about 1850 by Colonel 

 F. D. Curtis, of New York state, who is said to have used 

 Irish Grazier, Byfield, Yorkshire and Suffolk blood. 

 This breed seems to have disappeared as a recognized pure 

 breed. 



546. Description. The Victoria ranks with the 

 medium-sized breeds, being similar to the Berkshire in 

 size. The snout is rather 



short, the face dished, and 

 the ear, which is of only 

 medium size, is firmly at- 

 tached to the head and erect. 

 The body is broad and deep, 

 and the hams and shoulders 



, , 11 i i i FIG. 91. Victoria sow. 



reasonably well developed. 



The color is white, with occasional dark spots on the 



skin (Fig. 91). 



