THE LARGE YORKSHIRE BREED 93 
and too thick a skin, together with a lack in quantity and 
quality of flesh. The best type of Large Yorkshire has suffi- 
cient length to make a good Wiltshire side, and has constitution 
and quality to such a marked degree that it is unexcelled from 
a feeder’s stand-point. Generally speaking, American breeders 
incline towards a rather shorter and thicker type than is 
popular with Canadian breeders. (Fig. 26.) 
Utility—The Large Yorkshire is highly valued for bacon 
production, where a long side abounding in lean meat, and a 
Fig. 26.—Champion and reserve champion Large Yorkshire sows at the Louisiana Pur- 
cEuse Exposition. 
light shoulder and neck, are especially desirable. For quality 
of bacon, it is rivalled only by the Tamworth. The large 
proportion of lean to fat, the thick, fleshy belly, and great 
length of side render the breed peculiarly desirable from the 
bacon-curer’s and the consumer’s stand-point. At the Ontario 
Provincial Winter Fair, held annually at Guelph, Canada, 
Large Yorkshires and their grades always take a prominent 
place in the bacon carcass competition, and carry off a large 
share of the prizes. 
