SWINE 



505 



York and is rapidly gaining in favor 

 throughout the South and West. 



Chester White — This breed originated 

 in Chester county, Pennsylvania. It 

 appears that a sea captain, James Jef- 

 feries by name, imported a pair of white 

 hogs from Bedfordshire, England, in 

 1811. This stock, in connection with 

 some Big Chinas, was used on the na- 

 tive stock of the country, mostly de- 

 scendants of the large Yorkshire breed, 

 and formed the foundation stock of the 

 present Chester White breed. This hog 

 is the most popular of the white breeds, 

 and its blood makes up a large portion 

 of the mixed black and white grades 

 seen throughout the country. 



The Ohio, or Todd's Improved Ches- 

 ter White, has for its foundation Ches- 

 ter County White hogs, crossed with a 

 hog owned by S. II. Todd, which traced 

 its ancestry back to the Norfolk Thin 

 Rind hog of England and Irish grazer 

 breeds, mixed with Normandy blood. In 

 1865 this hog was crossed with Chester 

 Whites from which sprung the Improved 

 Chester White. 



Yorkshire—This is an old English 

 white breed. Its blood has entered into 

 the formation of practically all modern 

 breeds either of English or American 

 origin. There are three breeds, the Im- 

 proved Large Yorkshires or the Large 

 Whites, the Medium Yorkshires or Me- 



Eig. 321 — BERKSHIRE BOAR 



The breed is white and the hogs 

 among the largest, if not the largest, in 

 the country, weighing at maturity 600 

 to 700 pounds and dressing 175 to 25G 

 pounds when eight to nine months old. 

 The hogs are of a quiet disposition, easy 

 fatteners, with good grazing powers. 

 The sows are prolific, but are incli led to 

 a sullen disposition at pigging time. 

 Like all other white breeds, the Chesters 

 are not well adapted to southern condi- 

 tions because of injury from sun scald, 

 mange and other troubles. The Chester 

 Whites, while a large hog, have strong, 

 fine bones and a big, lengthy body. The 

 face is slightly dished, snout fine and 

 long, the ears pendent, jowl rather light, 

 neck short and deep. 



dium Whites and the Small Yorkshires 

 or Small Whites. 



These differ chiefly in matter of size. 

 The Small Yorkshires owe their refine- 

 ment to a cross with a Chinese hog, 

 while the Medium Yorkshire is the out- 

 come of the cross between the Large and 

 the Small Yorkshire. The old York- 

 shire is long in head, body and legs 

 large, with coarse, erect ears, with a 

 strong coat of white hair. There are usu- 

 ally a few pale blue spots in the skin 

 but the hair on these is white. They 

 are prolific but slow in maturing. 



This old type has been considerably 

 improved and the new form under the 

 name of Improved Large Yorkshires has 

 been recently imported into Canada and 



