296 THE STUDY OF BREEDS. 



IV. Improvement of the Large Yorkshires. 



(1) The improvement of the Large Yorkshires com- 

 menced, it is thought, fully a century ago, but 



(2) They lacked somewhat in refinement and early matur- 

 ing qualities until within a comparatively recent period. 



V. How improvement was effected, 



(1) The White Leicester, introduced early in the century 

 and crossed upon the Old Yorkshires, effected some improve- 

 ment, and 



(2) The blood of the Small Yorkshires has also had an 

 influence in carrying the improvement still further. 



VI. The improvers of the Large Yorkshires. 



(1) The improvers of this breed do not seem to have 

 worked in unison nor by system, hence there is yet a consid- 

 erable lack of uniformity in the breed. 



(2) A number of breeders were engaged in the work at 

 the same time, some of them of the artisan class. 



VII. Yorkshire blood widely diffused. 



(1) Nearly all the white breeds of pigs in England and 

 America are probably possessed of the elements of Yorkshire 

 blood and also of the allied breed, the Cumberland. 



(2) Some of these are virtually Yorkshire under another 

 name. 



VIII. Distribution in Britain. 



(1) The chief centers for the breed in Britain are the 

 counties of Yorkshire, Lincoln, Lancastershire and Leices- 

 ter, but 



(2) During recent years they have been introduced into 

 many of the counties of Great Britain. 



IX. Distribution in other countries. 



(1) The Improved Large Yorkshires have been imported 

 in large numbers into Canada, where during recent years 

 bacon is being extensively grown for the British market. 



(2) They have also been introduced into the United 

 States, Argentina, New Zealand, Australia and several of the 

 countries of Europe. 



(3) The first importation to the United States was made 

 by Wilcox & Liggett of St. Paul and Minneapolis, Minn., in 

 1893, although 



(4) Large Yorkshires have been imported to America for 

 more than a century, but not in the improved form. 



