04 BREEDS OF SWINE 
The Large Yorkshire is spoken of quite commonly as 
being slower in maturing than the fat types of hogs, but this 
is not a fair way of stating the ease. From a bacon-curer’s 
stand-point, Large Yorkshires will reach desirable market 
weight and condition at as early an age as any existing breed, 
and there are few breeds which equal them in this respect. 
Therefore, so far as the farmer, who is feeding hogs for the 
export bacon trade, is concerned, no breed excels the Large 
Yorkshire in point of early maturity. For the production of a 
verv fat carcass at an early age, the Large Yorkshire is not 
so well adapted as the fat or lard types. It is a special pur- 
pose breed, and for that special purpose will mature just as 
early, or earlier, than almost any other breed. 
From the fact that it grows rapidly and develops bone and 
muscle more rapidly than it forms fat, feeders are inclined 
to regard the Large Yorkshire as an expensive hog to feed; 
but experiments go to show that such is not the case, and 
that, under most circumstances, it is capable of giving as 
large gains for feed consumed as any other breed. Probably 
it is not so well adapted to grazing as some other breeds, and a 
hot sun is apt to blister its skin. It is possible, too, that it 
would not thrive so well as some other breeds upon an exclusive 
corn ration. Where a mixed ration is used, and especially 
where pen feeding is practised, it gives a good account of 
the feed it consumes. 
The large size and the strong bone of the Large Yorkshire 
make it valuable for crossing upon breeds that have become 
unduly fine in the bone and that lack size. It crosses well 
with almost any of the fat breeds, increasing the size and 
the proportion of lean without injuring the feeding qualities. 
Large Yorkshire sows are prolific and are good nurses, and 
the boars are exceptionally prepotent, stamping their char- 
