THE CHESHIRE 



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Characteristics of the Cheshire. This breed closely resembles 

 in form the Yorkshire of the middle class. The face while dished 

 is not extremely so, and the ears, which are small and fine, stand 

 erect or point slightly forward. The back is wide and very slightly 

 arched, the Cheshire scale of points requiring it to be " long, broad, 

 and straight nearly to root of tail." The body as a whole has con- 

 siderable length but often lacks depth. The shoulders and lianis 

 are regarded as of the thick-fleshed, well-developed sort. The legs 



Fig. 355. Eildene 6179, a fine specimen of a Cheshire sow owned by E. S. Hill, 

 Freeville, New York. From photograph, by courtesy of Mr. Hill 



show considerable refinement of bone, frequently to an undesirable 



extent. The feet and pasterns are only moderately strong. The 



color of the hair and skin is white. Black spots may occur on the 



skin of pure-breds, and while objectionable do not disqualify. Both 



skin and hair are regarded as of superior quality by those who are 



familiar with the breed. 



The size of the Cheshire pig is about medium, though it has been 



classed by Professor Shaw as the smallest of the middle-sized 



breeds. This is hardly in accordance with the standards of 



the Cheshire Swine Association. Tiie standard of excellence in 

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