SWINE. 285 



pig ; if he could eat and squeal, that was enough, he was all 

 right. If he had any special points of recommendation it was 

 the extra length of the nose and legs, and large size of the ears. 

 Our first recollection of a breed of hogs, was the Byfield, after 

 which came quite a number of imported breeds. Among those 

 which were received with the most favor, was the Mackey, which 

 was, undoubtedly, one of the best ever introduced in this vicin- 

 ity. The Berkshires, while they furnished most excellent hams 

 and parts for bacon and sausages, were deficient in the more 

 important parts called middlings, being thin and not of uni- 

 form thickness. There is at present what is called the Improved 

 Berkshire, which meets with more favor. The Suffolk, with 

 their fine, delicate limbs and carcase, were found to be too small 

 and inclined to fatten too early to be profitable, and they have 

 in a great measure given place to the Essex, which now appears 

 to be the favorite for a small breed, though many object to them 

 on account of their color being black. Several years ago a 

 breed, originated in Chester County, Pennsylvania, known as 

 Chester County, or Chester Whites, which for size, early matu- 

 rity, symmetry of form, aptitude to fatten at any age, has taken 

 the rank in breeds of swine that the Shorthorn or Durham has 

 among horned cattle. Some, in breeding, have paid regard 

 only to large size, have produced only a large-boned, thick- 

 skinned, coarse-fleshed animal, more inclined to grow than to 

 fatten, which has not given satisfaction ; while others, by careful 

 and judicious breeding, have produced a superior class of swine, 

 which, all things considered, is probably the best. Of this last 

 class we found all the swine exhibited, either thoroughbred or 

 grade Chester Whites. 



The three fat hogs exhibited by Mr. Boy den, were fine ani- 

 mals, eleven months and twenty-six days old. The average 

 weight was between six and seven hundred ; the three weighing 

 over nineteen hundred. 



They were not coarse, but of fine symmetrical form, well pro- 

 portioned and fat. The same may be said of the fat pigs of 

 Mr. Nichols. 



We often hear the remark, in regard to thoroughbred ani- 

 mals, that " blood tells." While this is true of swine, we think 

 the contents of the swill pail also tells effectually, and it is by 



