THE SMALL YORKSHIRE 527 



black spots occasionally occurring on the skin. In referring to 

 the characteristics of the breed Professor James Long writes : 



In breeding the Small White pig the breeder should make it his aim to 

 maintain the characteristic points of the variety, the chief of which are 

 form (inuch in little), fineness of bone, quantity and quality of hair, short- 

 ness of snout, and aptitude to fatten. 



As a whole pigs of this breed have great breadth and depth for 

 their size. 



The size of the Small Yorkshire ranks it as the smallest of the 

 breeds kept in this country. The matured pig will usually weigh 



FIG. 243. A Small Yorkshire sow exhibited at the Royal Agricultural Society 

 of England Show, 1903. Photograph from Professor G. E. Day 



from 1 80 to 200 pounds, although Mr. Sanders Spencer has had 

 them weigh nearly 300 pounds at fifteen months of age. Owing 

 to the very compact form individuals weigh more than might be 

 anticipated. 



The early-maturing qualities of the Small Yorkshire are of a 

 high order, so that the pigs may be fattened at almost any stage 

 of development. 



The Small Yorkshire as a feeder is easily fattened, but does 

 not make large gains. This has been regarded as a superior sort 

 for making small roasting pigs, as the young things finish off 

 early for this purpose. Some British swine authorities claim that 



