SWINE DESCRIPTION OF BREEDS. 961 



the belly from the ground ; bone fine ; feet small, hoofs rather 

 spreading ; tail small, long, and tapering ; skin thin, of a pinkish 

 shade, free from color ; hair fine and silky, not too thick color 

 of hair pale yellowish white, perfectly free from any spots or 

 other color ; size small to medium. 



The Yorkshire. The Yorkshire hog is rarely to be found 

 in the United States, and for what knowledge I have of them 

 I am indebted to the report submitted to the National Swine 

 Breeders' Convention. The committee claim "that the white 

 Yorkshire, as now established in this country and England, is 

 the most thorough-bred hog known." They recommend them as 

 valuable to breed from or to cross on other breeds, and give the 

 following reasons for this recommendation: 



" 1st. They are of a size, shape, and flesh that are desirable 

 for the family or the packers' use. 



"2d. They have a hardy, vigorous constitution, and a good 

 coat of hair protecting the skin so well, either in extreme cold 

 or hot weather, that it rarely freezes or blisters. 



"3d. They are very quiet and good graziers; they feed 

 well, and fatten quickly at any age. 



" 4th. They are very prolific and good mothers ; and the 

 young never vary in color, and so little in shape that their form 

 when matured may be determined in advance by an inspection 

 of the sire and dam." 



There is a strain of these hogs called the "Yorkshire Me- 

 dium or Middle-breed," which has been produced by a cross of 

 the large and the small York and the Cumberland. These are 

 about the same size as the Berkshire, but have smaller heads, 

 and are lighter in the bone. 



The Cheshire. These hogs are also called the Jefferson 

 County Swine of New York. Probably there is no better au- 

 thority on these hogs than Mr. J. H. Sanders, editor of National 

 Live Stock Journal. He says of them, in " Coburn's Swine 

 Husbandry :" 



"In my opinion, the Cheshire is simply a derivative of the 

 Yorkshire. I bred the so-called Cheshire for six or seven years, 

 and took a deep interest in noticing the variations and changes 



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