360 JUDGING SWINE 



Bacon Breeds. The bacon breeds from the American pro- 

 duction standpoint consist of the Large Yorkshire and the 

 Tamworth. The Hampshire has been classed both as a fat 

 and a bacon hog. It is of considerable interest and utility, 

 both from market and show-yard standpoint for both purposes. 



Large Yorkshire. The Yorkshire breed of swine is of three 

 distinct types, namely, the Large, Medium, and Small 

 White. The Large type is the only one which has gained 

 prominence in this country. The color is solid white, 

 although bluish or black spots at times occur on the skin. 



FIG. 146. Large Yorkshire sow. 



The body is long, comparatively deep and wide. The head 

 is broad, the snout of medium length and slightly upturned. 

 The ears are medium in size and should stand erect, although 

 they are at times inclined to be pendant. The neck is of 

 moderate length, the jowl reasonably trim, and the underline 

 straight. The width of the back conforms to bacon re- 

 quirements. The sides are long and full between the 

 shoulders and hips. This breed ranks as one of the largest 

 in size. Weights of 1000 pounds have been attained, although 

 this is excessive. The Large Yorkshire is very popular in 

 bacon production, although it is at times inclined to be 

 somewhat coarse in quality and lacking in general refine- 



