51Q = 310 
Practical Agriculture. 
districts in which prevail the large variety of pigs, descended, 
probably without cross, from the ancient British breed. It mav 
be, however, that the Yorkshire pigs received their first im- 
portant improvement from Leicestershire animals which had 
been selected and refined by Bakewell. They were a wonder- 
fully prolific breed, yielding litters of sixteen to eighteen, but 
were very slow feeders. However, as bacon hogs at two or 
two , and a half years old, they attained a dead-weight of 40 
imperial stones, and have frequently exceeded 50 stones. Thf 
sort is more symmetrical in form, though flatter-sided, than th( 
Berkshires or Sulfolks ; the carcass is lengthy, the back level, 
shoulders are full, but hindquarters drooping ; the head is long 
and large, the ears are big and overhanging ; the hair is noi 
so plentiful as in the smaller breeds. Among the most notec 
breeders of the Large-breed pigs are Mr. W. B. Wainman, o 
Carrheads ; Mr. R. E. Duckering, of Kirton Lindsey, Lincoln 
shire ; Mr. Peter Eden, of Salford ; the Earl of Ellesmere ; Mr 
Jacob Dove, of Hambrook, Bristol ; Messrs. J. and F. Howard 
of Bedford. 
Small-breeil The Small White breed are now found in many countie 
Whites. beside Yorkshire, as, for instance, in Berkshire and in Suffolk 
They were moulded into their present perfection, as smal la 
porkers, by the late Mr. Samuel Wiley, of Brandsby, Yorkshire jQ 
by Lord Wenlock, Earl Ducie, Sir George Wombwell, and b ii] 
Mr. Crisp, in Suffolk ; and have perpetuated their fame in tb 
hands of such successful breeders and exhibitors as Mr. Pet( 
Eden, the Earl of Ellesmere, the Earl of Radnor, the Queei | 
and Mr. W. Wheeler, of Long Compton, Warwickshire. Tlu 
are not very prolific, are somewhat delicate, and do ni 
attain to great weights; but, when fully grown, they maintaii 
their condition upon a minimum of food, their flesh is 
the choicest quality, and they are largely used for improvii 
Points. the large breeds by crossing. The points of the breed a 
admirably described by Mr. John Coleman, who says: "TIji 
snout should be dished, and so small that when the aniin{| 
is fat all we see are the upturned nostrils ; these should 
small; the forehead flat and broad. In fat animals the ey 
are invisible, their position being indicated by creases of fa 
but in store animals the eyes should be large and livei 
Great importance attaches to the size and form of the ears, I 
by no other mark can we so accurately determine the pur 
of the breeding; they must be small, and not drooping, 1 
slightly inclined forwards, set widely apart, and covered w 
short soft hair. In order to complete the short handsome he i 
the chops must be full and large. The neck is remarkably fi . 
and the head set well on, at a somewhat lower level than "■ 
