THE PRACTICAL COUNTRY GENTLEMAN 



less broad, but hams large; back long and 

 straight; chest wide and deep; ribs well sprung, 

 extending well up to flank, which should be 

 full and well let down; loins long and broad; 

 quarters long, wide, and straight from hip to 

 tail; belly straight and deep. 



The large Yorkshire varies more or less in 

 type, and much skill is required In selecting 

 stock. Some have short turned-up snouts, oth- 

 ers long scrawny necks, narrow chests, and long, 

 coarse-boned legs. As this breed is especially 

 valued for bacon, where a long side abounding 

 in lean meat and a light shoulder and neck are 

 especially desirable, great care should be taken 

 to pick out pigs with these characteristics well 

 defined. 



The head should be moderate in length and 

 size with lower jaw well sprung and consider- 

 able dish toward snout, which turns upward 

 with a short curve; forehead and poll wide; 

 jowl medium and not flabby; ear medium in 

 size, standing well out from head, of medium 

 erection and inclined slightly forward; neck of 

 medium length, fair width and depth, rising 

 SO 



