94: BREEDS OF SWINE 



The Large Yorkshire is spoken of quite commonly as 

 being slower in maturing than the fat types of hogs, but this 

 is not a fair way of stating the case. From a bacoii-curer s 

 stand-point. Large Yorkshires will reach desirable market 

 weight and condition at as early an age as any existing breed, 

 and there are few breeds which equal them in this respect. 

 Therefore, so far as the farmer, who is feeding hogs for the 

 export bacon trade, is concerned, no breed excels the Large 

 Yorkshire in point of early maturity. For the production of a 

 very fat carcass at an early age, the Large Yorkshire is not 

 so well adapted as the fat or lard types. It is a special pur- 

 pose breed, and for that special purpose will mature just as 

 early, or earlier, than almost any other breed. 



From the fact that it grows rapidly and develops bone and 

 muscle more rapidly than it forms fat, feeders are inclined 

 to regard the Large Yorkshire as an expensive hog to feed; 

 but experiments go to show that such is not the case, and 

 that, under most circumstances, it is capable of giving as 

 large gains for feed consumed as any other breed. Probably 

 it is not so well adapted to grazing as some other breeds, and a 

 hot sun is apt to blister its skin. It is possible, too, that it 

 would not thrive so well as some other breeds upon an exclusive 

 corn ration. Where a mixed ration is used, and especially 

 where pen feeding is practised, it gives a good account of 

 the feed it consumes. 



The large size and the strong bone of the Large Yorkshire 

 make it valuable for crossing upon breeds that have become 

 unduly fine in the bone and that lack size. It crosses well 

 with almost any of the fat breeds, increasing the size and 

 the proportion of lean without injuring the feeding qualities. 

 Large Yorkshire sows are prolific and are good nurses, and 

 the boars are exceptionally prepotent, stamping their char- 



