452 THE BREEDS OF LIVE-STOCK 
ham of the fat or lard type of hog. The flesh of the ham 
should be carried well round the inside of the thigh, and 
the ham generally shows a tapering appearance toward 
the hock. The bone is fairly heavy, but should be clean 
and flinty in appearance. The leg is longer than the leg 
ee of the fat hog. The color is 
=, white. Black hair on any 
part should disqualify. Black 
or blue spots on the skin do 
not disqualify, but are ob- 
jected to, and the aim of 
: i breeders is to reduce these 
Fia. 96.— Large Yorkshire boar. nies 
spots to a minimum. In the 
description of the snout of the Large Yorkshire, the stand- 
ard of excellence prepared by the American Yorkshire 
Club falls short of the ideal of the best breeders of the 
present day. The short, turned-up snout is no longer 
popular, although it is very frequently seen (Figs. 96, 97). 
573. Types. — Large Yorkshires vary more or less in 
type, and it requires skill in 5 aon 
selection to keep them true 
to the best type. Some 
years ago, it was common to 
find Large Yorkshires with 
very short, turned-up snouts. 
This style of snout is gener- 
ally associated with a rather 
heavy jowl, neck and shoulder, which, from a bacon 
standpoint, are very objectionable. Another type, which 
is frequently seen, has a long, scrawny neck, narrow chest 
and long coarse-boned legs. This type is generally very 
long in the side and smooth in the shoulder, both very 
desirable features from a bacon curer’s standpoint; but 
Fic. 97.— Large Yorkshire sow. 
