BREEDS OF LIVE STOCK

Otago Daily Times, Issue 22114, 18 November 1933, Page 3

BREEDS OF LIVE STOCK

QUALITIES AND CHARACTERISTICS XVII LARGE YORKSHIRE PIGS No breed of pigs has made greater advance in public favour during the last 30 or 40 years than the Large Yorkshire. Probably one of the chief reasons for this increased demand has been the extreme suitability of these pigs and crosses between Large Yorkshire boars and sows of all other varieties for the purpose of the bacon curer. Regarding the origin of the breed, Mr Sanders Spencer, writing in the Journal of the Ministry of Agriculture (England) says it would be most difficult, if not impossible, to furnish proof that the Large Yorkshire pig existed as a distinct and separate type before the ’seventies of last century. About the period there was also a great change in the type if pig demanded by purveyors of pork, and especially by bacon curers. Pigs furnishing a much smaller proportion of fat to lean meat were in more general demand. The introduction of the cold air system has enabled bacon curers to carry on operations with as great ease during the

summer months as during winter, so the necessity ceased for salting heavily the bacon intended for consumption during the summer. The necessity tor bacon pigs ( carrying a large proportion of fat to lean also ceased when the mild-curing system became possible with the aid of cold air chambers. With the. passing of the heavilj* salted lean portion of the bacon, there sprang up an enormously increased demand for what has been termed v ‘ breakfast ” bacon, i.e., lightlycured bacon with comparatively little fat and manufactured from pigs long in the carcass, and thus affording the largest

possible proportion of the middle portion of the side of bacon. Although bacon curers in Great Britain expressed their preference for this type, the general body of pig breeders did not seem inclined to make any great alteration from the type of pig which they had been breeding, but one or two breeders of Large Yorkshires -were apparently impressed with the fact that with some modification ' their favourite breed could be made so that it would qualify as a bacon curer’s /pig. The jowl was lightened, the shoulders were made much lighter, the lean meat increased, the bone was made of finer quality, the form of the ham was improved, and the quantity of fine hair increased. In the ’seventies of last century the Large Yorkshire was a pork pig, in the Eighties and ’nineties it was a bacon pig. The so-called improved Large Yorkshire and its crosses were tried by the home curers with satisfactory results; the bacon placed on the London and Manchester markets complied so much more nearly with the requirements and fancies of the consumer than did iihported bacon that manufacturers of bacon in Denmark purchased a considerable number of large Yorkshire boars from a leading herd in the Midland Counties. The results were so satisfactory that Canadian curers sent orders for breeding pigs of the Large Yorkshire breed to the same stud owner. Eventually exports of Large Yorkshire pigs of this distinct type were made to all those foreign countries where bacon curing is carried on to any extent. The Large Yorkshire pig had become so popular that foreigners whose native pigs were far too small' and short purchased at prices which were at the time considered to be exceedingly high the largest pigs of the breed those that were long in the face and high on the leg. Unfortunately, owing to this, a large proportion of the breeders of Large Yorkshires followed the example of the Berkshire breeders by studying the requirements of this limited proportion of the buyers of pure-bred pigs whose wants were of a special character, and by so doing rendered their pigs of considerably less value •to the greater portion of their customers whose demands were for smaller fine joints from pigs that developed early. The breeders of Berkshires have restored their pigs to public favour and usefulness, and breeders of Large Yorkshires have realised that although fancy points help to sell a few pigs at high prices for a short period, the commercial market is of greater importance and is more continuous. VOGUE IN NEW ZEALAND, The large Yorkshire has come into vogue very rapidly in New Zealand during the past few years. A pair of Large Whites came into the hands of the Department of Agriculture in 1925 through the late Mr Massey, who procured them on a visit to Great Britain, and to these was added an in-farrow sow, which was purchased. They were all sent to the Central Development Farm at Levin and formed the nucleus of the breed in the Dominion. In the following year three .sows were imported for- the Lucerndale Stud at Cambridge, and since then importations have steadily increased, and farmers all over the country have

begun to use them to replace other breeds which were regarded as good enough for many years. ADVANTAGES AND QUALITIES. Among the advantages possessed by pigs of the Large Yorkshire breed are their quick growth, early maturity, and readiness for slaughter at an early ago where small pork is in the fashion, or for the production of bacon pigs of any weight. The sows, like the boars, are of quiet disposition and very prolific. The sows produce a full flow of milk, which is continued until the piglings are old enough to be weaned. The young pigs are hardy and quick growers, and are in keen demand in those dairying districts where cheese and butter are manufactured, for the production of the greatly esteemed dairy-fed pork. The strongest claim for popularity of the Large Yorkshire probably rests upon its wonderful capacity for crossing with sows of almost any breed and rendering the joint produce suitable for the wants of the bacon curer, THE STANDARD TYPE.

The National Pig Breeders’ Association (England) has issued the following standard of excellence: —Colour: White, free from black hairs, and as free as possible from blue spots on the skin. Head: Moderately long, face slightly dished, snout broad, not too much turned up, jowl not too heavy, wide between the ears. Ears: Long, thin, slightly inclined forward, and fringed with fine hair. Neck: Long and proportionately full to shoulders. Chest: Wide and deep. Shoulders: Level across the top, not too wide, free from coarseness. Legs: Straight and well set, level with the outside of the body, with flat bone. Pasterns: Short and springy. Feet: Strong, even and wide. Back: Long, level and wide from neck to rump. Loin: Broad. Tail: Set. high, stout and long, but' not coarse, with tassel of fine hair. Sides: Deep. Ribs: Well sprung. Belly: Full but not flabby, with straight under-lines. Flank: Thick and well let down. Quarters: Long and wide. Hams: Broad, full, and deep to hocks. Coat: Long and moderately fine. Action: Firm and free. Skin: Not too thick, quite free from wrinkles. Objections: Black hairs, black spots, curly coat, coarse mane, short snout, inbent knees, hollowness at back of shoulders. Large Yorkshire pigs d’o not fully develop their points until some months old, the pig often proving at a year or 15 months_ a much better animal than could be anticipated at five months, and vice versa, but size and quality 'are most important.