CHAPTER X. 
THE LARGE YORKSHIRE OR LARGE WHITE BREED. 
Description—The Large Yorkshire is one of the largest 
of the breeds of swine. The face is slightly dished, and the 
snout should be of medium length and practically straight. 
“ Turned-up ” snouts, which were common at one time, are not 
popular with Large Yorkshire breeders at present. The jowl 
should be of good width and muscular, but not flabby nor 
heavily loaded with fat. The ears are large, and sometimes 
incline forward, especially in old animals, but an erect. ear, 
firmly attached to the head, is preferred. The ear should not 
be coarse, and should be fringed with fine hair. The shoulder 
and back are of only medium width, the side is long, and the 
ham carries very little surface fat, making it lighter than the 
ham of the fat or lard hog. (Fig. 25.) The ham generally 
has a tapering appearance toward the hock, and should be 
well fleshed on the inside of the thigh, but there should be no 
wrinkles or flabbiness. The bone is fairly heavy, but should 
be clean-cut in appearance, and the leg is longer than the leg 
of a fat hog. 
The color is white. Black hairs should disqualify, but 
black or blue spots on the skin do not disqualify. The aim, of 
the breeders is to reduce these skin spots to a minimum, and 
they object seriously to an animal which shows considerable 
patches of dark-colored skin. 
Origin and History.—The Large Yorkshire is of English 
origin, and is deseended from a race of large, coarse-honed, 
legev, white hogs which were common in Yorkshire and ad- 
jacent counties for a great many years, but whose origin 
(90) 
