THE BACON BREEDS OF SWINE 451 



Yorkshire. According to Sidney, the first important step 

 was the crossing of the Yorkshire with the white Leicester, 

 a large breed, but finer in bone, and more easily fattened 

 than the original Yorkshire. Perhaps the most important 

 improvement was effected by crossing with the Small 

 Whites, or, as they are now called in America, the Small 

 Yorkshires. These small, fine-boned, easily fattened hogs 

 produced a very marked improvement in the old York- 

 shire, which has been still further improved and brought 

 up to its present high standard of excellence by judicious 

 selection in the hands of skillful breeders. 



571. History in America. Large White hogs have been 

 brought to the United States at different times during the 

 past century, but the improved type of Large Yorkshires 

 can scarcely be said to have attained a standing in the 

 United States until 1892. Among the first to import 

 them into Canada were some of the packing houses, who 

 brought them into the country for the purpose of improv- 

 ing the "bacon qualities of Canadian hogs. During the 

 past twenty or twenty-five years, the breed has made 

 wonderful progress in Canada, and has more animals 

 recorded in the Canadian record than any other breed. 



572. Description. The Large Yorkshire is one of the 

 largest breeds of swine. The snout is of medium length, 

 and should possess little or no dish, although there is a 

 moderate dish in the face. The jowl is of good width and 

 muscular, but it should not be flabby, nor heavily loaded 

 with fat. The ears are rather large, and sometimes in- 

 clined forward, especially in old animals, but they should 

 be firmly attached to the head, should not be coarse, and 

 should be fringed with fine hair. The shoulder and back 

 are only of medium width, the side is long, and the ham 

 carries very little surface fat, making it lighter than the 



