1890.] PUBLIC DOCUMENT — No. 4. 221 



black ; but, although such pigs dress fairly white, yet the 

 carcass is not so attractive in appearance as that of a white 

 pig, and does not sell so readily here. Excellent in almost 

 all respects as are both these breeds, it seems nevertheless 

 true that neither is generally popular here ; and, in feeding 

 for a Massachusetts market, neither should as a rule be 

 selected. 



Among white breeds we have a considerable number from 

 which to select. Without any attempt to mention all, I 

 wish to say a few words on the Yorkshires — small, middle 

 and large — and the Chester Whites. 



The small Yorkshire is probably more generally kept in 

 the Eastern States than any other pure breed. In this breed 

 the body is rounded, plump and symmetrical, the bones 

 small, the legs fine and short, the head small, ears erect, 

 nose short, and face with advancing age dished, though it 

 may be straight when the animal is young. The disposition 

 is quiet, and the propensity to fatten early is very strong. 

 One of the chief objections to this as a pure breed is the 

 small number usually produced in a litter. They also 

 require unusual care and attention. For these reasons, 

 although in close confinement making a good return in car- 

 cass weight for food consumed, I would not keep pure 

 animals of this breed for profitable pork production. 



The large Yorkshire is best spoken of next, and may be 

 most easily described by comparison with the small. This is 

 a breed less removed from the wild type than the latter, 

 though of course vastly improved from that standard. The 

 head is comparatively large, the ears large and drooping, the 

 nose long, the bones and legs strong, the hind quarters often 

 drooping, the sides flattish, and the body proportionally 

 thinner than is that of the small breed. The growth is com- 

 paratively slow ; they are seldom ready to fatten under the 

 age of a year. They have, however, hardy constitutions, 

 are good breeders, and the proportion of lean meat is 

 large. Of late, by selection and improved care, the breed 

 has acquired a more refined character and a tendency to 

 earlier maturity. It is, however, of too slow a growth, 

 and too coarse, as a rule (though particular strains may 

 constitute exceptions), to serve our purpose. We want an 



