352 THE STUDY OF BREEDS. 



III. Early maturing qualities. 



(1) No breed matures more quickly or at an earlier age. 



(2) They can be marketed at almost any age desired, but 

 more profitably at an early age, because of the slower relative 

 development that follows the first months of growth. 



IV. Grazing and feeding qualities. 



(1) Because of their short limbs ancf compact forms they 

 are not so well able to rustle on pastures as some breeds. 



(2) No breed feeds more easily or grows more rapidly 

 until the usual marketing time, which should be under rather 

 than over six months. 



(3) No breed gives a higher percentage of dressed meat. 



V. Quality of the meat. 



(1) The meat is fine in texture and delicate in flavor when 

 properly fed, and the proportion of bone is small. 



(2) It is well adapted to what may be termed high-class 

 retail trade, more or less local in character. 



VI. Value in crossing and grading. 



(1) The cross of the Small Yorkshires may be used with 

 decided advantage in refining coarse types and in improving 

 their easy feeding qualities. 



(2) Their value in this respect has been well demonstrated 

 in the use made of Small Yorkshire blood in the evolution of 

 the Improved Large Yorkshires. 



VII. Breeding qualities. 



(1) They do not produce litters so large as some of the 

 large breeds nor are they, as a rule, such abundant milkers, but 



(2) With judicious management they will breed regularly 

 and with a fair measure of prolificacy. 



VIII. Compared with the Suffolks. 



(1) The resemblance between the two breeds is close in 

 all leading essentials, but 



(2) The Small Yorkshires are not so large and are even 

 more refined. 



STANDARD POINTS. 



I. The following is the standard scale of points 

 adopted by the American Small Yorkshire Club : 



