Breeds of Swine 269 
431. Cheshire hog. — This breed developed in New York State. 
The origin is obscure. About 1855, two Yorkshire hogs of the 
middle class were imported from England to Jefferson County, 
New York. These were crossed on sows from Cheshire, England. 
Later, White Suffolk blood was mingled with this cross. A. C. 
Clark of Belleville did much to promote the interests of the breed. 
In 1870 he won the Packers’ Prize of $500 for the best pen of pigs 
exhibited at a fair at St. Louis, Missouri. This breed is bred to-day 
primarily in New York State. 
432. Description of the Cheshire. — In general conformation 
this breed ranks intermediate between the pure lard type and the 
Fic. 112. — The Cheshire. 
bacon type. It lacks the massiveness of the former, and the length 
and depth of the latter. The color is white. The head is of medium 
length, and the face slightly dished, the ears are small, fine, and 
stand erect, the body is of medium width, depth, length, and slightly 
arched, and the shoulders and hams are well developed. The gen- 
eral quality and the quality of the meat is unexcelled. The lean 
and fat are well interspread, giving the meat a marbled appear- 
