1884.] 
AMEEIOAX AaRIOULTEKIST, 
413 
ably all things considered, was the best sows of the 
Small Yorkshire breed that has ever been imported. 
King 
John. 
SnoiV' 
(h'op. 
From end of snout to rear of liam. 
58 ill. 
53 in. 
“ base of ear to rear of ham. 
55 
49 
“ prround to level of top of liani... 
, 30 “ 
27 “ 
“ ground to bellv line. 
6 “ 
5 “ 
Wiiltli across the hams. 
. 11 “ 
18 “ 
“ " “ shoulders.. 
. 20 “ 
19 “ 
Girth behind forelegs. 
. G-i “ 
56 “ 
Length of snout from corner of eye... 
4 “ 
i‘A“ 
“ “ “ •• facial rvrinkle... 
3 “ 
3 “ 
“ from knee to elbow... 
. 4 “ 
4 “ 
“ “ knuckle to hock. 
. r.K“ 
5 “ 
Weight. 
. 520 Ihs. 
375 lbs. 
These measurements are easily understood, and 
Small Yorkshire Pigs. 
Small Yorkshire swine are an English breed, and 
the result of the best efforts to improve white pigs. 
It comes of manr' crosses, and is no doubt built 
upon some family of pigs in the eounty of York. 
English breeds of pigs have been so much inter¬ 
it is safe to say that animals of their blood will bo 
among the winners this year at every prominent 
agricultural show from Maine to California. We 
are happy to give accurate measurements of these 
famous pigs. Those of King John were taken 
when he was thirty months old, and Snow¬ 
drop was measui-ed wheu five years old, and prob¬ 
SMAIL YORKSHIRE SOW “ SNOWDROP .”—Drawn (fiy Forbes) and Engraved for the American Agriculturist. 
persons unfamiliar with the Yorkshires may easily 
take the same from their owm full-grown pigs as a 
comparison. These two animals are well known 
among Yorkshire breeders, and there are many pigs 
that have equaled the measurements given. There 
are thousands of witnesses to confirm the figures. 
ter, it is necessary to have the pigs come very 
eariy. The milder climate of the Southern States 
is moi'e favorable for the production of young 
porkers, but it is not difficult for them to be grown 
at the North with considerable profit by those 
who thoroughly' understand the business. J. H. 
SMARL YORKSHIRE BOAR “KING JOHN .”—Drawn (bg Forbes) and Engraved for the American Agriculturist. 
bred, that the Agricultural Societies of England 
usually offer prizes for “small white” and “large 
white” pigs, and for black pigs of large and small 
size also—not attempting to distinguish between 
breeds. In this country we have drawn very close 
distinctions between Suffolk, Short-faced Lan- 
cashires, Small Yorkshires, and several other sup¬ 
posed or true breeds. It is very easy to establish a 
family of pigs, which will have the same general 
characteristics. Anybody can do it with one good 
thoroughly well-bred boar as a foundation, pro¬ 
vided that after a few generations he can return in 
his breeding, and take anotlier cross from a very 
similarly bred male animal of equal merit. This 
does not make a true breed, for with careless 
breeding it will revert as fast as it was formed, 
while a well e.stablished breed, even if neglect¬ 
ed and carelessly bred, will remain true to its 
type a long time, though, of course, it too wiil 
gradually change if it does not entirety succumb. 
The Small Yorkshires are the result of so gradual 
an improvement and building up of good qualities, 
that they are recognized as an established breed, 
both in this country and in England by all classes 
of breeders. They are characterized by long bodies, 
which are both broad and deep, exceedingly little 
offal, small heads, wonderfully short faces, ivhicli 
are often not more than three or four inches long, 
measuring from the corner of the eye to the end 
of the snout, and not more than two, measuring 
from the deep wrinkle separating the forehead 
from the nose. The face has, however, great 
breadth. The legs are short, the belly in breeding 
sows usually touching the ground, hams, shoulders, 
and sides greatly developed. The skin is thin and 
well covered with hair,which is always white. Dark 
flecks in the skin, but not affecting the hair, are 
highly objectionable, but sometimes occur. Any 
black hairs indicate impurity of blood and are a 
disqualification. So strongly inbred is this color 
characteristic, that we have never known a pure 
Small Yorkshire male to get anything but white 
pigs, even when bred with Berkshire or Essex 
sows, the color of which is black. The two beau¬ 
tiful pigs of which we exhibit portraits, taken 
from photographs, are of the old and famous stock 
of Col. R. M. Hoe, now no longer a breeder. They 
were imported several years ago, and their blood 
is very widely disemiuated among the herds of 
Small Yorkshires in this country, so much so, that 
Early Spring Pigs. 
For many reasons it is desirable to have pigs 
come early in the spring. There is no single valid 
objection to it, and many advantages. The first 
day of March is the first day of spring, but pigs 
born that day may find our climate no milder, or 
more favora' le than it they came into the world 
during a blizzard in mid-winter. At any rate, the 
foster hand of man, and provident care, will be' 
necessary in either case. And this will be equally 
true if wepostponethoevent until theflrstof April. 
In June, July and August, we often let the sow's 
have i)igs in the fields, and we are not sure but 
these are good months in which to let the pigs start 
on their short career. The objection to it, if it be 
an objection, is that the pigs have to be wintered 
over. “We do not propose to discuss this question 
here. All we wish to say is, that if you want spring 
pigs to fatten and sell the following autumn, you 
must not only get a good breed or cross, but you 
must feed well from tbe beginning to (be end, and 
try to get an early start. The period of gestation 
in a sow is one hundred and twelve days, or sixteen 
weeks. Sows served November 1st, .should come 
in February 21st. In our experience it is just as 
easy to have pigs in January as in March or April. 
Of course you cannot control this matter. The 
only thing to do, if you wish early jiigs, is to bring 
the sows up from the summer pasture tlie latter 
part of October, and give them more, stimulating 
food. If they have had nothing but grass for sev¬ 
eral weeks or months, a liberal grain diet in addition 
to grass, or other succulent food, will be likely to 
accomplish the object. The farmer who raises 
many pigs, makes a mistake if he does not keep a 
quiet, well-bred boar on the farm. If he has had 
j experience only with a rough, ill-lired hog, that 
would tear down the pen or eat it up, we do not 
' wonder he objects to keeping one. But there is no 
! necessity for keeping such animals. Get a pure¬ 
bred boar of some quiet, refined breed, and there 
; is no more difficulty in keeping him, than there is 
in keeping a ram or a rooster. One of the most 
j profitable branches of pig raising is the supplying 
I of young pork to the markets or private customers. 
^ Many families wili gladly jiay an extra price for a 
I cleanly fed and well fattened young porker that 
I w'eighs two hundred pounds or less. To produce 
I such pork of suitable size by autumn or early win¬ 
