THE FAT OR LARD BREEDS OF SWINE 441 
Victoria Swine. Plate XVI. Fig. 91. 
By G. E. Day 
544. The Victoria breed of swine originated in America, 
but unlike the Poland-China and the Duroc-Jersey, the 
great American breeds, it has not gained much popularity. 
It is of the fat-hog type. 
545. History. — At one time there were two breeds of 
Victoria swine, but only one breed and type is now recog- 
nized. The breed that has secured the ascendancy was 
originated by George F. Davis, Dyer, Indiana, and was 
formed by combining the blood of the Poland-China, 
Berkshire, Chester-White and Suffolk, accompanied by 
careful selection to a type. The origin of the breed dates 
to about 1870. 
The other breed was established about 1850 by Colonel 
F. D. Curtis, of New York state, who is said to have used 
Irish Grazier, Byfield, Yorkshire and Suffolk blood. 
This breed seems to have disappeared as a recognized pure 
breed. 
546. Description. — The Victoria ranks with the 
medium-sized breeds, being similar to the Berkshire in 
size. The snout is rather 
short, the face dished, and 
the ear, which is of only 
medium size, is firmly at- 
tached to the head and erect. 
The body is broad and deep, 
and the hams and shoulders 
reasonably well developed. 
The color is white, with occasional dark spots on the 
skin (Fig. 91). 
Fic. 91. — Victoria sow. 
