CHAPTER X. 

 THE LARGE YORKSHIRE OR LARGE WHITE BREED. 



Description. The Large Yorkshire is one of the largest 

 of the breeds of swine. The face is slightly dished, and the 

 snout should be of medium length and practically straight. 

 " Turned-up " snouts, which were common at one time, are not 

 popular with Large Yorkshire breeders at present. The jowl 

 should be of good width and muscular, but not flabby nor 

 heavily loaded with fat. The ears are large, and sometimes 

 incline forward, especially in old animals, but an erect ear, 

 firmly attached to the head, is preferred. The ear should not 

 be coarse, and should be fringed with fine hair. The shoulder 

 and back are of only medium width, the side is long, and the 

 ham carries very little surface fat, making it lighter than the 

 ham of the fat or lard hog. (Fig. 25.) The ham generally 

 has a tapering appearance toward the hock, and should be 

 well fleshed on the inside of the thigh, but there should be no 

 wrinkles or flabbiness. The bone is fairly heavy, but should 

 be clean-cut in appearance, and the leg is longer than the leg 

 of a fat hog. 



The color is white. Black hairs should disqualify, but 

 black or blue spots on the skin do not disqualify. The aim of 

 the breeders is to reduce these skin spots to a minimum, and 

 they object seriously to an animal w r hich shows considerable 

 patches of dark-colored skin. 



Origin and History. The Large Yorkshire is of English 

 origin, and is descended from a race of large, coarse-boned, 

 leggy, white hogs which were common in Yorkshire and ad- 

 jacent counties for a great many years, but whose origin 



(90) 



