298 THE STUDY OF BREEDS. 



IV. Grazing and feeding qualities. 



(1) They graze and forage admirably, as they are active 

 and yet of gentle disposition, and 



(2) They feed equally well, but must be plentifully sup- 

 plied with food. 



V. Quality of the meat. 



(1) The quality of the meat from the Large Improved 

 Yorkshires is unexcelled, as 



(2) Their long sides produce much bacon and they have 

 much lean in proportion to the fat. 



VI. Value in crossing and grading. 



(1) Wherever compact fine-boned pigs exist, the cross of 

 the Large Improved Yorkshire will be found an excellent 

 one, as 



(2) It will at once increase the size, impart greater vigor, 

 improve the quality of the meat, more especially the bacon, and 

 will increase prolificacy. 



VII. Breeding qualities. 



(1) These are of the first order. 



(2) They breed regularly, produce large litters and are 

 excellent nurses. 



VIII. Compared with Chester Whites. 



(1) The Improved Yorkshire is perhaps a little less in 

 xveight, is even more active than the Chester White in foraging, 

 is ahead of it as a first-class producer of bacon, and is also 

 probably ahead in breeding qualities. 



(2) In early maturity and in quick feeding qualities the 

 Chester Whites may have some advantage. 



(3) In value for crossing and grading they are probably 

 not far different. 



STANDARD POINTS. 



I. The following is the scale of points adopted 

 by the American Yorkshire club in 1899 : 



POINTS. 



(1) General Outline Long and deep in proportion 

 to width, but not massive ; slightly arched in the 



back, symmetrical and smooth, with body firmly 

 supported by well placed legs of medium length 5 



(2) Outline of Head Moderate in length and size, 

 with lower jaw well sprung, and considerable 



