284 STATE BOARD OF AGRICULTURE. 



earliest of the Chinese-English crosses, how they were disseminated, etc. The 

 Irish Grazier, a large, coarse, lop-cared, white hog of great size, was intro- 

 duced. Tliosc specimens imported later are descril)ed in an almanac published 

 in 1842, as of fine length, splendid barrel, good legs and fair hams. These 

 Avere used quite freely. Jjoicestcr and Byclield were also present and entered 

 into the make-up of the favorite hog. From papers published in 1839-40 we 

 find that the Berkshire was much used at that time in making up the stock of 

 the country. This infusion of Berkshire blood has been questioned by a few 

 parties, but periodicals published at that time speak of the infusion of Berk- 

 shire blood, which evidence I think to be conclusive; certainly much more to 

 be relied upon than the fickle memory of any man. ''In 1842," says Dr. 

 Stetson, ''the white Chinese and blick Siamese hogs were introduced, and the 

 hog of East India, crossed on all these various breeds, revolutionized the pork 

 trade of the world." This wonderful little Asiatic hog, of which we have heard 

 so much, was used until a considerable of the Chinese blood was infused. And 

 about the same time that Lord Western died, about the same time that Fisher 

 Hobbs was completing his great work in improving the Essex, about the same 

 time that the IS^eapolitan-Essex blood was infused into Berkshire veins, the 

 farmers of Butler and Warreu counties came to the conclusion that they had 

 the elements necessary for a good hog, and all that was now needed was to 

 mould those elements. They now undertook to perfect the animal they had, 

 to fix its qualities, to make permanent its peculiarities and certain its pre- 

 potency. Most of you are acquainted with the result and know with what suc- 

 cess they have met. The make-up of the Poland-China can be resolved into 

 two classes of elements : one, the coarse rough animal of the original type, the 

 other, the refined Asiatic. 



JERSEY RED HOGS. 



For some time we have noticed the gradual brightening of another body in 

 the pork firmament. I speak of the Jersey reds. From the N. L. S. Journal, 

 Feb., 1877, I copy : " The hogs known as Jersey reds originated in New Jer- 

 sey where they have been bred, it is stated, for over 50 years. It is probable 

 that they are descendants from the very early importations of Berkshires, 

 among whom sandy spots were quite common. They are black and sandy or 

 red, have coarse and thick hair, heavy bone, strong constitutions, and great 

 capacity for growth." They appear to be the old Berkshire retained pure. 



RELATIVE MERITS OF THE BREEDS. 



Now for me to attempt to decide which of the standard breeds is the best, 

 would be a difficult thing to do. For when my verdict was given, you would 

 answer, "he looks with a predisposition in favor of the Poland-Chinas," and 

 such, I think, would be the case, for no man, however candid, can deny that 

 his own hog, or that his own house, or that his own wife's baby is estimated to 

 be a little finer than some one's else. Every breed of hogs, however, has its 

 own peculiarities, and distinctive qualities. The real question is: which of 

 these combinations of qualities will give the best returns, under our circum- 

 stances? To be as just as possible, 1 will allow the friends of the different 

 breeds, respectively, to speak for their favorites ; each one of the breeds to be 

 judged at the bar of its own friends. Hon. E. W. Cottrell, long connected 

 with the well known breeding establishment of Wm. Smith, says of the 



