CHAPTER VII 



YORKSHIRES 



The Yorkshire, as its name might signify, was originated in 

 England and is descended from large, coarse boned, leggy white 

 hogs which were common in Yorkshire and other nearby counties 

 for many years. The exact origin of the breed is unknown.' 



Three distinct types of Yorkshires are bred : the Large, Middle, 

 and Small Yorkshire. The Yorkshire is strictly a bacon type hog, 



A Typical Yorkshire Sow, "Bacon Type" 



and is used with splendid success in crossing on smaller types. 



The first authentic report of an importation of Yorkshires to 

 the United States was in 1892. The headquarters for the breed is 

 in Minnesota with representative herds in many sections of the 

 United States. 



In Canada the breed has progressed much farther than in this 

 country, and is one of the most popular and most numerous breeds 

 found there today. 



The Yorkshire is pure white in color. Black hairs disqualify, 

 but black or blue spots on the skin do not, although it is the aim 

 of the breeder to reduce these skin spots as far as possible. A large 

 proportion of lean to fat, and great length of side makes the York- 

 shire particularly desirable as a bacon producing animal. To pro- 

 duce a very fat carcass at an early age, the Large Yorkshire is not 

 the ideal type. It is a special-purpose breed, and that purpose is 

 to produce bacon, and as a bacon producing animal it is held in 

 very high regard. 



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