114 ELEMENTARY AGRICULTURE 
and many butchers offer a premium for the Chester 
White of Yorkshire. 
Registration.— In order to keep the various breeds 
pure, associations have been formed for the naming 
and registration of the breeding animals. The owner 
may receive a name and number from the association 
for the hog whose ancestors have been “registered” in 
the books of the breed. These registered animals are 
the source of our purebred hogs. Crossbreds are those 
Fig. 78.—A Berkshire boar, Anderson Hill Baron. 
pigs produced by crossing purebreds of different breeds, 
as Poland Chinas and Chester Whites. A scrub is a 
product of no particular breed and is usually an ex¬ 
pensive animal to keep. Purebred hogs are so com¬ 
mon that it is poor economy to have any other kind for 
raising young ones. 
Type. The most popular market hog of the oresent 
is of the big type, early developing kind, with a long, 
high-arched back. The demand is for a large per¬ 
centage of pork chops and lean hams, with a minimum 
