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A STUDY OF FARM ANIMALS 



account of its bacon, this is the leading breed in Great 

 Britain and Denmark. In America, these hogs, though bred 

 for many years, have never been so popular as hogs of the 

 lard type. They are bred in sections of the North, espe- 

 cially in Canada, and in the northwestern states. 



The Small Yorkshire, known in England as the "Small 

 White," is of English origin. It was developed early in the 

 nineteenth century, when certain men wished a small, very 

 fat type of pig. This is distinctly a small breed, weighing 

 at maturity about 200 pounds. The head is often short and 

 . , extremely dish- 

 ed, so much so 

 that easy feed- 

 ing is impossible. 

 In fancy speci- 

 mens the head 

 is almost dis- 

 torted, the ears 

 are erect, the 

 neck short, back 

 very wide, hams 

 short and thick, 

 and legs short. 

 The Small Yorkshire matures early and fattens easily for 

 its size, making a very fat type of pork. The sows are 

 not prolific. The breed has been getting less and less com- 

 mon so that but few are found in America or Europe. There 

 is no demand of commercial importance for it here or abroad, 

 and the Royal Agricultural Society of England has recently 

 denied it a place on its premium list. 



The Tamworth is an old English breed of extreme bacon 

 type. Its native home is central England, where it was 

 known early in the last century. It is red or chestnut in 

 color and of varying shades from very light to dark. In 

 size it is large, the boars often weighing 600 pounds or more 



Figure 182. A Tamworth gilt at the Ohio Agricultural 

 Experiment Station. Photograph by the author. 



