BREEDS AND TYPES 5/ 



Points 



Tail: Medium length, slightly curled 1 . 



Coat: Fine, straight, smooth 2 . 



Color: Black, with exception of white belt encircling body, including 

 forelegs 2 . 



Size: Large for condition; boars 2 years and over, 450 pounds; sows, same 

 age, 400 pounds; 18 months boars, 350 pounds; sows, 325 pounds; 12 months 

 boars or sows, 300 pounds; 6 months, both sexes, 140 pounds S. 



Action and Style : Active, vigorous, quick and graceful; style, attractive 

 and spirited 4. 



Condition: Healthy; skin free from all defects; flesh evenly laid on and 

 smooth and firm; not patchy, and devoid of grossness 4. 



Disposition: Docile; quiet and easily handled 3. 



Total 100. 



VICTORIAS 



The name Victoria has been appHed to two different 

 types of swine, not related in origin. One known as the 

 "Curtis Victoria" was introduced by Col. F. D. Curtis of 

 Saratoga county, New York, and developed Ijy crossing 

 native hogs of Irish Grazier blood with the Byfield, and 

 by subsequent crosses with the Yorkshire. The name is 

 said to have been given from a sow known as Queen 

 Victoria. 



The "Davis Victoria" was obtained by breeding to- 

 gether Berkshires, Poland-Chinas, Chester Whites and 

 Yorkshires, by George F. Davis of Lake county, Indiana. 

 Colonel Curtis introduced his type about 1850, and the 

 Davis breed was developed some 20 years later. Most 

 of the Victorias now bred trace to the Davis stock. 



The Victoria will weigh around 500 pounds at ma- 

 turity. It is white and resembles in appearance the 

 Middle White or Yorkshire. It is sometimes spoken of 

 as the "White Berkshire." Its meat is well liked and 

 its breeding qualities are said to be good. Special claims 

 made for animals of this breed are that they have a bone 

 quality which makes them excellent shippers; that they 



