CHAPTER XVII 
THE BACON BREEDS OF SWINE 
StncE side meat is the most important yield of the 
bacon hog, length instead of breadth is of primary con- 
sideration. Both bacon breeds are characterized by 
extreme length and all that is correlated with it — longer 
legs, less width throughout, trimmer jowl and under line, 
lighter shoulders and tapering hind-quarters or gammons, 
devoid of any fullness. 
LARGE YORKSHIRE OR LARGE WHITE SWINE. Plate XVI. 
Figs. 96, 97. 
By G. E. Day 
569. The Large Yorkshire is an English breed of swine. 
It possesses very superior bacon qualities, and stands pre- 
eminent among the bacon-hog types. 
570. History in England. — The large Yorkshire un- 
doubtedly descended from a race of large, coarse-boned, 
leggy, white hogs, that were common in Yorkshire and 
adjacent counties for so long a time that we have no 
definite knowledge of their origin. These coarse white 
hogs possessed the merit of size, and hence it was possible 
to improve them by crossing with finer breeds, and still 
retain plenty of size in the improved type. It is only 
within the past sixty or seventy years that any marked 
improvement was effected in the Large White hogs of 
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