BREEDS OF SWINE 421 



They are good rustlers, can get about over large areas, and they are 

 unexcelled as grazers. The Yorkshire is not an early maturing 

 breed ; the smaller breeds of hogs can be prepared for the market in 

 less time, but Yorkshires are rapid growers and are capable of 

 making much of this growth from pastures. Furthermore, they are 

 good breeders, good mothers, and produce large litters regularly. 

 (F. B. 411.) 



The Middle Yorkshire. Color white ; this hog is said to be the 

 outcome of the cross between the Large and the Small Yorkshire. 

 It is of smaller and fatter type than the Large White. Its face is 

 more dished, its back is broader, and it more nearly approaches 

 American ideals of form. The Middle Yorkshire is not a recognized 

 breed in America, although it is in Great Britain. 



The Small Yorkshire. Color white, except for occasional black 

 spots. The face is very short and broad, and often dished to such an 

 extent as to point the end of the nose upward. The lower jaw, also, 

 is much curved upward ; the ears are short, fine and erect, and point- 

 ing forward; the jowl is very round and highly developed. The 

 back is very broad, short, and thickly laid with flesh or fat. The 

 hams and shoulders are heavy and full, and the bone, hair, and qual- 

 ity are refined. The breed ranks as the smallest in this country, but 

 it has great breadth and depth for its size. The early maturing qual- 

 ities of this breed rank very high ; they fatten readily, and are said to 

 be good grazers. The quality of the meat is good, but it contains a 

 high percentage of fat. (La. Bui. 124.) 



Cheshire. Color white ; the face is somewhat dished, although 

 not extremely so; the ears are small and fine, stand erect or point 

 slightly forward. The back should be long, broad and straight nearly 

 to the root of the tail. The body is usually long, but frequently 

 lacks depth. The hams and shoulders are well developed. 



The quality of the meat is excellent. Cross bred and grade Chesh- 

 ires are not very common, but are in favor in some places. The 

 breeding qualities are good. (La. B. 124.) 



Essex. Color, all black ; the head is fine and rather short, with 

 slightly dished face; the ears are thin and erect; the jowl is heavy 

 and the legs are short and firmly boned. The back is broad and 

 somewhat short, and the sides are deep and short. The shoulders 

 are thickly fleshed, and the hams thick and deep. The Essex is a 

 small, compact, chunky hog on short legs. It is typical of the lard 

 type of hog, except that it is small in size. The breed is noteworthy 

 for early maturing qualities feeders maturing at six months of age. 



As compared with the Poland-China and Berkshire, the Essex 

 ranks among the smaller breeds. At maturity it is said to attain a 

 weight of from 250 to 400 pounds, depending upon the care and 

 treatment. The quality of the meat is fine and well-flavored, with a 

 tendency to fat over lean. The crosses and grades may be of con- 

 siderable comparative value. According to an English breeder, there 

 is probably no black pig which combines more good qualities as 

 either porker or bacon hog than the produce of an improved Essex 



