CHAPTER LIII. 



DESCRIPTIVE NOTES ON THE BACON TYPE 

 BREEDS OF SWINE. 



The Large Yorkshire breed of swine is of English an- 

 cestry, having long been bred in England, and being the 

 most common of the British breeds of swine, where it is 

 known as the Large White Breed. It is white, and should 

 show no other color, except occasional small blue-black 

 spots on the skin. This is one of the largest breeds of 

 swine, and cases are on record of individuals weighing in 

 excess of 1,200 pounds. Mature boars, in fair flesh, at two 

 years of age or over, should weigh about 700 pounds, and 

 sows of the same age and condition, about 600 pounds. At 

 one year of age, either boars or sows should weigh about 

 350 pounds. This is a bacon type of swine, when properly 

 bred, and presents the following special characteristics: 

 a rather long, narrow and slightly dished face ; a large erect 

 or semi-erect ear, pointing forward; a smoothly laid-in 

 shoulder; narrow, long, yet strong, back; comparatively 

 wide loins; long, smooth, moderately deep sides; long, 

 fairly level, but only medium wide rump ; long, wide, but 

 not thick hams, with light twist ; and a tendency to more 

 length of leg than is popular with many American pork 

 producers. In general, one is impressed with the large per- 

 centage of side meat and much less thickness of back, jowl, 

 shoulder and ham, than obtains with the lard type. This 

 is quite a prolific breed, and the udder on the breeding 

 females should be well developed, and show twelve or more 

 teats. 



In Great Britain there is a type of Yorkshire that is 

 shorter of head, and thicker all through, known there as 



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