34 SWINE 



pared with the length of legs of the fat or lard hog would 

 be considered long. In chest capacity the Large York- 

 shire is very good, but not quite as good as the Tam- 

 worth. The color is pure white except that there are oc- 

 casional pale blue spots on the skin, and where these ap- 

 pear tbey are covered with white hair. At times they 

 have several of these spots or occasionally there may be 

 quite a number of very small pale blue spots. The York- 

 shire is supposed to have an abundance of hair, but the 

 coat is made up of rather long straight fine hair which 

 lies close to the body. Some individuals, however, have 

 a coat that is rather thin. One characteristic of the bacon 

 hog is the lightness of the jowl. The Large Yorkshire has 

 a jowl that is medium in size, but very firm and smooth ; 

 still its jowls are light when compared with most breeds 

 of the fat or lard type. The neck of the Large Yorkshire 

 is rather long and light, being muscular, but not fat. This 

 is a common characteristic of bacon hogs in general. 

 Both the shoulders and the hams, as viewed by standing 

 at the side of the hog (horizontal dimension), are nar- 

 row, but quite long (vertical dimension). The sides are 

 extremely long, quite deep, and well covered with lean 

 meat. They also are very firm and good in quality. 



BREEDS OF THE FAT OR LARD TYPE. 



Berkshire Swine. — The Berkshire is considered an 

 English hog. The breed was originated and de- 

 veloped in England and was bred there for many 

 years before being brought into the United States. 

 Since its introduction to this country, the breed 

 has been continued on practically the same lines as 

 previously, but it is said that the American Berkshire is 

 now superior to his English relative, During the earlier 



