THE FAT OR LARD BREEDS OF SWINE 433 
worth carcasses, together with all the Berkshire carcasses, 
were ranked below them. Any person who has seen the 
unequaled exhibit of bacon carcasses at Guelph, will under- 
stand that these hogs must have been about as far away 
in type from the American prize-winning Chester-White 
as it is possible to get. This is an extreme case, but it 
illustrates the possibilities of the breed under different 
systems of selection and feeding. As to the different 
strains mentioned in the history of the breed, they have 
now all assumed very much the same type. 
527. Uses of Chester-White hogs. — Although the 
Chester-White can be made to approach the bacon type 
through selection and feeding, as mentioned in the pre- 
ceding paragraph, it can never be made an ideal bacon 
hog, and it seems like a waste of energy to attempt 
to make it a bacon breed when first-class bacon breeds 
are already available. The Chester-White is especially 
adapted to the fat-hog trade, and will no doubt continue 
as such. Crosses of the Chester-White with the Large 
Yorkshire and Tamworth have given very satisfactory 
results in Canada, and it is only through crossing that 
Chester-White blood can be used successfully in the bacon 
trade. For the requirements of the American packer, the 
Chester-White is eminently well suited. 
The quality of meat produced by the Chester-White is 
good, but is somewhat lacking in lean. It is generally 
conceded that the Yorkshire, Tamworth and Berkshire 
produce more lean in proportion to fat. 
In early maturity, the Chester-White compares favor- 
ably with other breeds, and it is an economical producer 
of meat. In feeding trials it has given a good account of 
itself, but, as previously stated, no breed can claim su- 
periority over other breeds in this respect, so far as we can 
2F 
