744 SWINE 



weighed alive 352 pounds and dressed out 86.3 per cent. In 1912, 

 in an exhibit of 59 carcasses represented by six breeds, grades and 

 crossbreds, the Chester White won a large percentage of the prizes, 

 including the grand-champion carcass. Again, at the 1919 Inter- 

 national the breed was preeminent in the carcass contest, winning 

 90 per cent of the prizes, including the grand championship. 



The maturing qualities of the Chester White are above the aver- 

 age. The pigs have much the same tendency as the Poland-China 



FIG. 347. The grand-champion Chester White barrow at the 1918 International 



Live- Stock Exposition. Bred and exhibited by the University of Illinois. From 



photograph, by courtesy of the Chester White Journal 



to mature and finish off early in the fattening pen, especially 

 when of the medium type. Sometimes this feature is carried 

 to an undesirable extreme. 



The adaptability of the Chester White is not as great as some 

 of the dark-skinned breeds. It has found its greatest foothold on 

 the lower-lying and more fertile lands of the Middle West. It is 

 not so well suited to extreme heat, such as may prevail in some 

 sections of the South, as it tends to suffer from sun scald. 



The quality of Chester White pork may be regarded as good. 

 The breed, however, carries much fat and will not produce a 

 high-class bacon, as based on the English market ; neither under 



