is one-half Leicester, with a mixture of Irish, Byfield, and several other 



bloods — as I have, for ten years, improved whatever opportunities were 



presented of getting good crosses, and had taken great pains prior to 



raisina: this sow. The excellence of that cross consists in their cfrowinsc 



large and fat at any age, with ease, and making good pork on a small 



quantity of feed. The manner in which I have kept my sow, has been 



the manner usual to good farmers. I always give my breeding sows the 



liberty of a small field, or the barn yard, or commons. Pigs will not 



grow in good shape when penned up. I sold one of her pigs, when five 



months old, for twenty-five dollars — the pigs being half-blood Suffolk. 



My sow is now with the Suftblk boar. -nr t- >> 



William Knight. 



F. H. Westover's Statement. 



" My hogs are in pasture during the summer, and have no feed but 

 the milk and slop of the house. In the winter, I feed them grain suffi- 

 cient to keep them in good growing condition, and am sure to give them 

 a warm and dry bed. I am now feeding my sow a pail of swill and 

 eight or ten ears of corn per day ; with that feed she keeps quite fat. She 

 will breed once only in the year. She is four years old, and has had 

 four litters of pigs. She had a litter of pigs, sired by a Leicestershire 

 boar, among which was a marked distinction ; a part partaking largely 

 of the Leicestershire, and part of the Byfield. These pigs I fed alike. 

 When I shut them up to fat, the Leicestershires, having the largest bones, 

 were the heaviest, but when they were killed, the Byfields weighed the 

 most. 



" The pure Leicestershire hogs, if kept till they are full grown, and 

 well fattened, will make more pork than either the Byfield or the crossed- 

 breed that I have ; but what the farmer wants, is the greatest amount of 

 pork from a certain amount of feed. I know some think they must have 

 larger hogs, but I think they are deceived as to the true economy of 

 making pork. We want to employ our feed where it will make the most 

 pork. This is the object I have endeavored to attain in my breed of pigs, 

 the superior qualities of which lie in the following characteristics : Their 

 small bones, and a great weight of pork ; their unusual quietness and 

 easiness to keep ; their fattening equally well at any age ; the small 

 amount of feed requisite for fattening ; and the superior quality of the 

 pork, having a very thin rind. 



