282 THE STUDY OF BREEDS. 



IX. Sometimes classification is based upon 

 the bacon-producing qualities of the swine, that is, 

 upon their ability to produce a large amount of side 

 meat of superior quality. 



(1) The distinctive bacon breeds at present in the United 

 States are the Large Improved Yorkshire and the Tamworth. 



(2) Next in adaptation for bacon production are the 

 Chester White, the Berkshire, the Cheshire, the Duroc-Jersey, 

 the Victoria and the Poland-China breeds, and probably in the 

 order named, and 



(3) Lowest in adaptation for the same are the Small 

 Yorkshire, the Essex and the Suffolk breeds. 



X. Classification is ordinarily based upon size, 

 and exhibitions hitherto have only recognized but 

 two classes, viz : the small and large breeds, but 



(1) Such a classification is not sufficiently flexible, as 



(2) It brings breeds into competition sometimes which 

 vary too much in size and leading characteristics. 



XL The pure breeds of swine in America may 

 with more propriety be classed as the large, the 

 medium and the small breeds. 



(1) The large breeds are the Chester White, the Improved 

 Yorkshire and the Tamworth. 



(2) The medium breeds are the Berkshire, the Poland- 

 China, the Victoria, the Duroc-Jersey and the Cheshire. 



(3) The small breeds are the Suffolk, the Essex and the 

 Small Yorkshire. 



XII. The aim has been in the above classifica- 

 tion to name the breeds in the order of their size, 

 commencing with the largest, but no classification 

 can be submitted at present that is sure to meet with 

 universal acceptance, owing 



(1) To the lack of data available for making comparisons 

 as to average weights. 



(2) To the variations of type in some of the breeds in 

 different localities and in the same locality, and 



(3) To the transformation in some of the breeds that 

 is still going on. 



