452 



THE BREEDS OF LIVE-STOCK 



FIG. 96. 



ham of the fat or lard type of hog. The flesh of the ham 

 should be carried well round the inside of the thigh, and 

 the ham generally shows a tapering appearance toward 

 the hock. The bone is fairly heavy, but should be clean 

 and flinty in appearance. The leg is longer than the leg 



of the fat hog. The color is 

 white. Black hair on any 

 part should disqualify. Black 

 or blue spots on the skin do 

 not disqualify, but are ob- 

 jected to, and the aim of 

 breeders is to reduce these 



Large Yorkshire boar. . . T , , 



spots to a minimum. In the 

 description of the snout of the Large Yorkshire, the stand- 

 ard of excellence prepared by the American Yorkshire 

 Club falls short of the ideal of the best breeders of the 

 present day. The short, turned-up snout is no longer 

 popular, although it is very frequently seen (Figs. 96, 97). 

 573. Types. Large Yorkshires vary more of less in 

 type, and it requires skill in 

 selection to keep them true 

 to the best type. Some 

 years ago, it was common to 

 find Large Yorkshires with 

 very short, turned-up snouts. 

 This style of snout is gener- 



J . , . . FIG. 97. Large Yorkshire sow. 



ally associated with a rather 



heavy jowl, neck and shoulder, which, from a bacon 

 standpoint, are very objectionable. Another type, which 

 is frequently seen, has a long, scrawny neck, narrow chest 

 and long coarse-boned legs. This type is generally very 

 long in the side and smooth in the shoulder, both very 

 desirable features from a bacon curer's standpoint; but 



