336 THE STUDY OF BREEDS. 



V. Quality of the meat. 



(1) The flesh of Cheshires is fine in the grain, and hence 

 solid and firm in texture, and 



(2) . It is also well intermixed, more especially when fed 

 upon such pork-making products as are most freely produced 

 in New England. 



(3) As bacon producers they rank high among the medium 

 breeds. 



VI. Value in crossing and grading. 



(1) Cheshires are best adapted to crossing upon roughly 

 made and slow maturing pigs. 



(2) When so crossed they refine the bone and promote 

 early maturity and easy keeping qualities. 



VII. Breeding qualities. 



(1) These are only medium, but 



(2) As with all breeds, much depends upon the way in 

 which they are kept. 



VIII. Compared with Berkshires. 



(1) The Cheshires are considerably less in weight and are 

 even more refined in frame and bone. 



(2) The Berkshires would seem to have a wider field in 

 which they may be successfully used for crossing. 



(3) In other respects they considerably resemble one 

 another. 



STANDARD POINTS. 



I. The following is the scale of points adopted 

 by the Cheshire Swine Breeders' Association : 



POINTS. 



(1) Head Short to medium in length, short in pro- 

 portion to length of body 8 



(2) Face Somewhat dished and wide between the 

 eyes 8 



(3) Jowl Medium in fullness . . . . .3 



(4) Ears Small, fine, erect, and in old animals 

 slightly pointing forward ..... 5 



(5) Neck Short and broad 3 



(6) Shoulders Broad, full and deep ... 6 



(7) Girth Around Heart . . 8 



(8) Back Long, broad and straight nearly to root 



of tail . 10 



