264 AGRICULTURE FOR COMMON SCHOOLS 



of the smallest in size. It is white, short, and thick, has a 

 small head, a face so much dished that the nose turns up, and 

 short, erect ears. Small Yorkshires mature very early and 

 are ready for market at almost any age. The pork is tender 

 and juicy but has too much fat. The breed is not well known 

 in the United States. 



Suffolk. — This breed is also of English origin and is prob- 

 ably only a variation from the Small Yorkshire, at least the 

 two have a very close resemblance. In England there is a 

 breed of black swine which is called the Suffolk, but in 

 America the breed is white in color. There are but few 

 herds in the United States. 



The Bacon Type. — Large Yorkshire. — It is probable that 

 this breed has descended from the original English stock. 

 Other breeds have been little used in its improvement. The 

 Yorkshire is one of the largest breeds, mature animals often 

 weighing 1,000 pounds. The head is long with a very long 

 snout, and large and somewhat drooping ears, the back is not 

 very wide, the sides rather long and deep, legs long, and hams 

 and shoulders neat and light. The color is entirely white. 

 Yorkshires do not get their growth so early as most of the 

 fat breeds, but pigs may be marketed in good form at six to 

 nine months. However, they never become very fat. The 

 pork is excellent, having a large percentage of lean meat, just 

 the kind demanded by the English market. For bacon pro- 

 duction this breed is growing in popularity, although in the 

 corn-belt farmers mostly prefer the lard type of hog. The 

 Large Yorkshire is not yet very common in the United States, 

 but is numerous in Canada. There is a variation of this 

 breed in England called the Middle White Yorkshire. 



Tamworth. — This breed is said to be one of the oldest and 



