

Improved Yorkshire sow, a first prize winner at Toronto Industrial 

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



DESCRIPTION OF THE YORKSHIRE SWINE. 



1* HERE 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 Yorkshire is decended from the old English which were white 

 in color with a few black spots and it was 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 large varieties. The small 

 Yorkshire is an offshoot of the large varieties containing a large percentage 

 of Chinese blood. The improved large Yorkshire retains the hardness and 

 prolificness of the old English hog and has improved in symmetry, flesh 

 und 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 similiar to the large Yorkshire, being long, level and deep in car- 

 cass. 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, 



