THE BREEDS OF SWINE 



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be carried erect, but with age they usually incline forward. 

 The body of the Large Yorkshire should show considerable 

 length and have smooth deep sides, from which bacon may 

 be cut to the best advantage. The back lacks the width 

 and the ham the thickness of the lard type. The legs often 

 appear long for the depth of body. Large Yorkshires do 

 not mature early nor fatten and finish off so readily as do 

 hogs of the lard type. They rather tend to continue their 

 growth until they have attained considerable size before lay- 



Figure 181. — Large Yorkshire sow, Ohio State Lady 463, grand champion, 

 Ohio State Fair, 1920. Photograph by J. C. Allen. 



ing on much fat. Even then they will never fatten like our 

 lard hogs, although they will gain as much or more in weight 

 per day. This hog is well adapted for grazing on clover 

 and other green feeds. The quality of the meat is of the 

 very best. More prime bacon is made in Great Britain and 

 Denmark from the Large Yorkshire than from any other 

 breed, the Danes making bacon production a great industry. 

 Large Yorkshire sows are noted for farrowing many pigs 

 in a litter, this being one of the most prolific breeds. On 



