BREEDS OF SWINE 69 



that it was cholera immune, but they have p-roven to be 

 just as susceptible to the disease as other breeds. They 

 do not mature very early, and in breeding capacity they 

 average pretty well up, resembling the Berkshire in this 

 respect. The quality of the pork produced is excellent. 

 They are not very desirable for crossing purposes, for 

 the breed is too young and the individuals lack in pre- 

 potency. They have not enjoyed a wide distribution and 

 popularit3^ The interests of the breed and the registra- 

 tions are looked after by the National Mule Foot Hog 

 Record Association, \A'. H. Morris, Secretary, with head- 

 quarters at Indianapolis, Ind. 



The Large Yorkshire. — This English breed originated 

 in Yorkshire County, England, over a century ago. It 

 resulted from the use of Berkshire, White Leicester, 

 Small Yorkshire and Solway blood on the Old Yorkshire 

 pig — hence the name. The early types were very large 

 and coarse, with but little or no refinement, with large, 

 coarse, heavy ears and strong tendencies toward extreme 

 bacon type. The breed was introduced to America prior 

 to 1840. Most of the importations cf the breed to 

 America went to Canada, where the breed attained some 

 prominence, but it has never met with great popularity 

 in the States. 



The breed is quite large and is of the extreme bacon 

 type. The face is short and dished and the ears stand 

 erect. There is a slack development of the back and 

 hams, but with great depth and length of side. The 

 breed is characterized by a heaxj bone. The color is 

 white. This is one of the largest breeds we have, and the 

 boars when matured will weigh around 600 and the sows 

 around 500 pounds. Indixiduals frequently weigh close 



