CHAPTER XVII 

 THE BACON BREEDS OF SWINE 



SINCE side meat is the most important yield of the 

 bacon hog, length instead of breadth is of primary con- 

 sideration. Both bacon breeds are characterized by 

 extreme length and all that is correlated with it longer 

 legs, less width throughout, trimmer jowl and under line, 

 lighter shoulders and tapering hind-quarters or gammons, 

 devoid of any fullness. 



LARGE YORKSHIRE OR LARGE WHITE SWINE. Plate XVI. 

 Figs. 96, 97. 



By G. E. Day 



569. The Large Yorkshire is an English breed of swine. 

 It possesses very superior bacon qualities, and stands pre- 

 eminent among the bacon-hog types. 



570. History in England. The large Yorkshire un- 

 doubtedly descended from a race of large, coarse-boned, 

 leggy, white hogs, that were common in Yorkshire and 

 adjacent counties for so long a time that we have no 

 definite knowledge of their origin. These coarse white 

 hogs possessed the merit of size, and hence it was possible 

 to improve them by crossing with finer breeds, and still 

 retain plenty of size in the improved type. It is only 

 within the past sixty or seventy years that any marked 

 improvement was effected in the Large White hogs of 



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