CHAPTER XII. 
THE VICTORIA BREED. 
Description.—The Victoria is a medium-sized breed, being 
similar in size to the Berkshire. It las a rather short snout, 
dished face, and a inedium-sized, erect ear, which is firmly 
attached to the head. (Fig. 31.) The jowl is full, the neck 
short, the shoulder wide, the body broad and deep, and the 
ham well developed. The legs are short, and the bone rather 
fine and of good quality. 
The color is whitc, with occasional dark spots on the skin. 
Origin and History.—.\t one time there were two breeds 
of Victoria swine, but only one breed is now recognized. The 
breed which is now known originated in the hands of George 
F. Davis, Dyer, Indiana, and was formed by combining the 
blood of the Poland-China, Berkshire, Chester White, and 
Suffolk, and by careful selection of resulting types which were 
deemed satisfactory. The breed had its origin about 1870. 
About 1550 a breed known as the Victoria was originated 
by Colonel F. D. Curtis of New York State. It is said to 
have resulted from a combination of Irish Grazier, Byfield, 
Yorkshire. and Suffolk blood. This breed is not now generally 
recognized as a distinct breed. 
Distribution.—Aceording tu Professor Plumb, the Victoria 
is found mainly in Indiana, Ohio, and Tlinois, with odd 
herds in a few other states. For some reasou, the breed does 
not seem to make mueh progress and is not at all widely known. 
Utility—The Victoria belongs to the fat class of hogs. 
There seems to be a dearth of experimental data hearing upon 
the early maturity and feeding qualities of the Victoria, but 
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