. Southern pork production. Blood lines of the Essex. 64 SOUTHERN PORK PRODUCTION traces back to Cheshire, England, in some way. The older types very much resemble the Yorkshire to the free use of the Large Yorkshire breed, it very much resembles that breed in characteristics. It is smaller, however, and morenearly resembles the MiddleYorkshire breed. It has adished face, straight ears, anda form between the lard andbacon type. It is solid whitein color. They are only me-dium in size, mature boarsweighing around 450 and ma-ture sows around 350 to 400pounds. As a breed it is not wid
. Southern pork production. Blood lines of the Essex. 64 SOUTHERN PORK PRODUCTION traces back to Cheshire, England, in some way. The older types very much resemble the Yorkshire to the free use of the Large Yorkshire breed, it very much resembles that breed in characteristics. It is smaller, however, and morenearly resembles the MiddleYorkshire breed. It has adished face, straight ears, anda form between the lard andbacon type. It is solid whitein color. They are only me-dium in size, mature boarsweighing around 450 and ma-ture sows around 350 to 400pounds. As a breed it is not widelydistributed in the South. Thereare a few herds in the South-east, where they have beenbred for many years. TheCheshire Swine Breeders As-sociation (1884), Ed. S. Hill,Secretary, with offices at Free-ville, N. Y., looks after the registrations and the general interests of the Cmcshirs (/67Z) Blood lines of the Cheshire The Berkshire.—This is one of the older Englishbreeds that originated in the counties of Berkshire andWiltshire, England. It resulted from the crossing ofChmese, Siamese and Neapolitan swine on the nativeEnglish swine. The name, of course, comes from thecounty in England where the breed largely early types of the breed had large pendent ears, with BREEDS OF SWINE 65 colors varying from a reddish brown to a spotted quality and physical form they plainly showed therefining effects of the Chinese, Neapolitan and Siameseblood. They were first imported into the United Statesin 1823 by John Bretwell of New Jersey. The breed is a type peculiar to its own. In Englandit is a bacon breed, but in America it inclines stronglyto the lard type. The face is of somewhat mediumlength and is generally dished, with the ears standingerect and forward. It has excellent bone and stands up
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