CHOOSING AND JUDGING SWINE 465 



on top; compact, indicating quality and firmness; and they 

 should be light, lacking the bulge of the lard-hog. The shoul- 

 der should fit closely to the body and not show more width on the 

 back ; it should be free from coarseness ; and the fleshing should 





Fig. 161. — Laege Yorkshire, or Large White, Sow. Photograph from 

 Farmers' Advocate. 



The Large Yorkshire or Large White breed of swine developed in England. 

 This breed is noted particularly for its bacon qualities. The quality of the 

 meat is unexcelled, being well marbled ; that is, the fat and lean are well mixed, 

 although the animals are rather late maturing. In size the breed is classed as 

 large. The breeding qualities are excellent. The color is white, the ears in- 

 clined to droop forward, and the face dished. 



extend well down the legs, indicating muscular development 

 and giving a long shoulder cut. 



Sides. — Among bacon-hogs the sides are of prime impor- 

 tance, as the choicest bacon comes from this region. It is, 

 therefore, essential to have as much as possible of the desired 

 weight in this region. The sides should be long, smooth, and 

 level. From shoulder to ham should be as long as possible 

 without increasing weakness, thus giving long side cuts; they 

 2h 



