CHAPTER XII. 

 THE VICTORIA BREED. 



Description. — The Victoria is a medium-sized breed, being 

 similar in size to the Berkshire. It has a rather short snout, 

 dished face, and a medium-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 white, with occasional dark spots on the skin. 



Origin and History. — At 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 1850 a breed known as the Victoria was originated 

 by Colonel F. D. Curtis of ISTew York State. It is said to 

 have resulted from a combination of Irish Grrazier, Byfield, 

 Yorkshire, and Suffolk blood. This breed is not now generally 

 recognized as a distinct breed. 



Distribution. — According to Professor Plumb, the Victoria 

 is found mainly in Indiana, Ohio, and Illinois, with odd 

 herds in a few other states. For some reason, the breed does 

 not seem to make much 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 bearing upon 

 the early maturity and feeding qualities of the Victoria, but 



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