THE BACON BREEDS OF SWINE 451 
Yorkshire. According to Sidney, the first important step 
was the crossing of the Yorkshire with the white Leicester, 
a large breed, but finer in bone, and more easily fattened 
than the original Yorkshire. Perhaps the most important 
improvement was effected by crossing with the Small 
Whites, or, as they are now called in America, the Small 
Yorkshires. These small, fine-boned, easily fattened hogs 
produced a very marked improvement in the old York- 
shire, which has been still further improved and brought 
up to its present high standard of excellence by judicious 
selection in the hands of skillful breeders. 
571. History in America. — Large White hogs have been 
brought to the United States at different times during the 
past century, but the improved type of Large Yorkshires 
can scarcely be said to have attained a standing in the 
United States until 1892. Among the first to import 
them into Canada were some of the packing houses, who 
brought them into the country for the purpose of improv- 
ing the bacon qualities of Canadian hogs. During the 
past twenty or twenty-five years, the breed has made 
wonderful progress in Canada, and has more animals 
recorded in the Canadian record than any other breed. 
572. Description. — The Large Yorkshire is one of the 
largest breeds of swine. The snout is of medium length, 
and should possess little or no dish, although there is a 
moderate dish in the face. The jowl is of good width and 
muscular, but it should not be flabby, nor heavily loaded 
with fat. The ears are rather large, and sometimes in- 
clined forward, especially in old animals, but they should 
be firmly attached to the head, should not be coarse, and 
should be fringed with fine hair. The shoulder and back 
are only of medium width, the side is long, and the ham 
carries very little surface fat, making it lighter than the 
