linpfoved Yorkshire sow. iiifirst prize winner at Toronto Industrial Exhi- 

 bition, owned l)y J. E. Brethour, Burford. Ontario. 



DESCRIPTION OF THE YORKSHIRE SWINE 



J^HEKE are tliree varieties of Yorkshires, namely; the largo, middle and the 

 small, and as may be surmised these divisions are based wliolly on size. The 

 larRc Yorkshiit is descended from the old English wliich were white in color witii a 

 few black spots and it was bi-cd principally in Yorkshii-e. Both the white Chinese 

 pigs, introduced at an early t.me in England, and the Neapolitan swine were used 

 sliglitly upon the native Steele. The middle Yorkshire originated by crossing the 

 small and largo varieties. The small Yorkshire is an offshoot of the large varieties 

 containing a largo percentage of Chinese blood. The Improved large Yorkshire 

 retains the hardiness and prolificness of the old English hog and has improved in 

 symmetry, flesh and early maturity through the Chinese cross. They are strong 

 in bone, deep and long In body and of medium quality throughout. They have 

 thick bellies, well mixed meat and long sides, points that curers of bacon value 

 liighly. The niiddle or Improved Yorkshire are as heavy as the large variety but 

 are lighter in bono and head with a smaller quantity of offal. In type they are very 

 similar to the large Yorkshire, being long, level and deep In carcass. The small 

 ■^'ork'sliire ai'o finer in quality, possess more symmetry and tliey are more compact 

 in form. These features contribute to their early maturity but do not enalile them 

 to ;it tain the heavy weights of the others. All the varieties are white in color a few 

 blue spots are permissible but these should not be covered with colored hair. See 

 official scale of points, page 182. 



