THE CHESHIRE 515 



About 1873 E. W. Davis began to improve this pig and added 

 much to the permanence of type. 



Characteristics of the Cheshire. This breed closely resembles 

 in form the Yorkshire of the middle class. The face while 

 dished is not extremely so, and the ears, which are small and fine 

 stand erect or point slightly forward. The back is wide and very 

 slightly arched, the Cheshire scale of points requiring it to be 

 "long, broad, and straight nearly to root of tail." The body as 

 a whole has considerable length but often lacks depth. The 



Fig. 238. A Cheshire barrow, one of a pen exhibited by Cornell University 

 at the International Live Stock Exposition, 1905. Weight at eight and 

 one-half months 353 pounds. Bred by E. S. Hill, Freeville, New York. 

 Photograph from Mr. Hill 



shoulders and hams are regarded as of the thick-fleshed, well- 

 developed sort. The legs show considerable refinement of bone, 

 frequently to an undesirable extent. The feet and pasterns are 

 only moderately strong. The color of the hair and skin is white. 

 Black spots may occur on the skin of pure-breds, and while objec- 

 tionable do not disqualify. Both skin and hair are regarded as of 

 superior quality by those who are familiar with the breed. 



The size of the Cheshire pig is about medium, though it has been 

 classed by Professor Shaw as the smallest of the middle-sized 



