DEVELOPMENT OF THE BREEDS 79 



velopment by selection, improved care and feeding, and it 

 is in the truest sense of the word a pure breed. On this 

 account the individuals of the breed are quite uniform 

 and their power to transmit their characteristics to their 

 offspring is very great. 



LARGE YORKSHIRE. 



The Old Yorkshire. — As discussed in the preceding 

 chapter, the various sections of Great Britain produced 

 different breeds of swine. The names of many of these 

 are the names of the respective localities. One of these 

 breeds originated in England was called Old English. 

 This furnished the foundation stock for the development 

 of the Yorkshire. Highly improved Chinese boars from 

 the southern country were imported to use on these Old 

 English sows to produce what is called the Old Yorkshire. 

 These were characterized by having great size, being 

 slow to mature, and having a form that was made up of 

 a long head on a very long body which was somewhat 

 narrow with a weak loin and standing on long legs. In 

 constitution, however, they were very good. In quality 

 they were rather coarse and inferior, both in flesh and 

 bone. The color was white and the coat long, coarse and 

 curly with pale blue spots on the skin which were cov- 

 ered with white hair. They also had large, heavy ears. 

 The Leicester. — In another locality of England was 

 found what was called the Leicester breed of hogs. These 

 v/ere similar in breeding to the Yorkshire and they were 

 also white in color, large in size, but with small heads 

 and erect ears. In quality they were better throughout 

 than the Old Yorkshire. 



Small Yorkshire. — In still another section of England 

 was produced the Small Yorkshire. These originated in 



