THE BREEDS OF SWINE 109 



incline forward. The body of the Large Yorkshire should 

 show considerable length and have smooth deep sides, from 

 which bacon may be cut to the best advantage. The back 

 lacks the width and the ham the thickness of the lard type. 

 The legs often appear long for the depth of body. Large 

 Yorkshires do not mature early nor fatten and finish off 

 so readily as do hogs of the lard type. They rather tend to 

 continue their growth until they have attained considerable 

 size before laying on much fat. Even then they will never 

 fatten like our lard hogs, although they will gain as much or 

 more in weight per day. This hog is well adapted for graz- 

 ing on clover and other green feeds. The quality of the meat 

 is of the very best. More prime bacon is made in Great 

 Britain and Denmark from the Large Yorkshire than from 

 any other breed. The Danes make bacon production a great 

 industry, and they rely on the Large Yorkshire or its grades 

 for this purpose. Large Yorkshire sows are noted for far- 

 rowing many pigs in a litter, this being our most prolific 

 breed. On account of its bacon, this is the leading breed in 

 Great Britain and Denmark. In America, these hogs have 

 been bred for a great many years, but have never been 

 popular in comparison with the hogs of the lard type. They 

 are bred in different sections of the North, especially in 

 Canada, and. in the Northwestern states. 



The Hampshire is a breed of swine that until quite 

 recently was known in sections of the United States as the 

 "Thin Rind." Where the breed came from originally, no 

 one knows. It did not come from Hampshire, England, as 

 the American Hampshire Association has claimed, for the 

 English people already have a black breed with this name, 

 while the American Hampshire is black, with a white band 

 about the body. For many years "Thin Rind" hogs were 

 bred in a limited way in Kentucky, southern Indiana, and 



