270 Animal Husbandry 
ance. When properly fed, the Cheshire produces excellent bacon 
(Fig. 112). 
433. Victoria hog. — There are two strains of Victorias, each 
with a different origin. 
(1) The Davis or Indiana Victoria. — This strain was originated 
_ about 1870, in Lake County, Indiana, by G. F. Davis, who com- 
bined the blood of the Poland China, Berkshire, Chester White, 
and Suffolk. These breeds were crossed, and then careful selection 
practiced to secure a definite type. The descendants of this 
strain secured the ascendancy, and represent the Victoria breed 
at the present day. 
(2) The Curtis or New York Victoria. — This strain was origi- 
nated about 1850, in Saratoga County, New York, by F. D. Curtis, 
who first combined the blood of the Irish Gragier and the Byfield, 
and then crossed their descendants with the Yorkshire. Careful 
selection was exercised until a type was established. 
434, Victoria compared with Cheshire. — In general conforma- 
tion, the former resembles the pure’ lard type to a greater extent 
than the latter, being thicker set, broader, and deeper, standing 
on shorter legs. Both breeds are white. The Victoria has a 
rather short head and a medium dished face, ears small and carried 
erect, shoulders and hams thick and full, and length and depth 
of side meat, which ranks second to that of the Cheshire in 
quality. 
435. Middle Yorkshire hog.— This breed was developed in 
England where it is termed Middle White. It was originated 
from a cross between the Large White and the Small White breeds. 
The Middle White resembles in many essentials and even in size, 
the Large White. Its head is shorter and heavier, face more dished, 
and ears erect. It does not make such rapid growth when young, 
although it fattens as quickly after the age of six months. The 
Middle White also has a tendency to lay on a larger proportion of 
fat to lean flesh, thus improving the meat. 
