



Improved Yorkshire sow, a first prize winner at Toronto Industrial Exlu- 

 bition, owned by J. E. Brethour, Burford, Ontario. 



DESCRIPTION OF THE YORKSHIRE SWINE 



are three varieties of Yorkshires, namely; the large, middle and the 

 small, and as may -be surmised these divisions are based wholly on size. The 

 large Yorkshbe is descended from the old English which were white in color with a 

 few black spots and it wus bred principally in Yorkshire. Both the white Chinese 

 pigs, introduced at an early time in England, and the Neapolitan swine were used 

 slightly upon the native stock. The middle Yorkshire originated by crossing the 

 small and largo varieties. The small Yorkshire is an offshoot of the large varieties 

 containing a large percentage of Chinese blood. The improved large Yorkshire 

 retains the hardiness and prolificness of the old English hog and has improved in 

 symmetry, flesh and early maturity through the Chinese cross. They are strong 

 in bone, deep and long in body and of medium quality throughout. They have 

 thick bellies, well mixed meat and long sides, points that curers of bacon value 

 highly. The middle or improved Yorkshire are as heavy as the large variety but 

 are lighter in bone and head with a smaller quantity of offal. In type they are very 

 similar to the large Yorkshire, being long, level and deep in carcass. The small 

 Yorkshire are finer in quality, possess more symmetry and they are more compact 

 in form. These features contribute to their early maturity but do not enable them 

 to attain the heavy weights of the others. All the varieties are white in color a few 

 blue spots are permissible but these should not be covered with colored hair. See 

 official scale of points, page 182. 



