378 MASSACHUSETTS AGRICULTURE. 



was originated by the late Captain Jolm Mackay, of Boston. 

 He liad a farm at Weston, in ^liddlesex County, on which he 

 collected many hogs which he procured in various parts of the 

 world, whither he was led in his commercial intercourse. These 

 various kinds were bred together, and the result was the pro- 

 duction of a stock to which his name was applied. The writer 

 of this article purchased pigs of Captain Mackay at various 

 times — first in 1830. It can hardly be said that his stock ever 

 acquired a sufficiently uniform character to justify its being 

 called a distinct breed. Their greatly diverse origin was 

 always more or less manifest. They were, however, very 

 easily fattened and highly profitable. Some inclined to grow 

 to a large size, yet were always fat, from three weeks old, if 

 tolerably cared for; and at eighteen months old sometimes 

 weighed six hundred pounds each, and upwards. In the latter 

 part of his breeding. Captain Mackay gave his attention more 

 to the propagation of this larger stock. In 1834, he sold all 

 his swine to Colonel Jaques, of the Ten-Hills Farm, who now 

 has all of this valuable stock within the writer's knowledge. 

 Various circumstances, which it is unnecessary to mention here, 

 have conspired to nearly annihilate them. Colonel Jaques 

 has made extensive inquiries, but can hear of none except those 

 in his own hands. 



" The foregoing list comprises most of the breeds which have 

 been regarded as best adapted to the production of 'clear 

 pork.' Other breeds, which form a greater proportion of lean 

 property combined with fat, may be more profitable for par- 

 ticular situations. In cities and large towns a great quantity 

 of pork is consumed in a fresh state. To be best adapted to 

 this purpose, swine should be small-boned, only moderately fat, 

 but plump and meaty, weighing, when dressed, from forty to a 

 hundred pounds — the flesh fine-grained, and of the best quality 

 as to flavor. Under this class, and as adapted to baconing, as 

 before described, may be enumerated the following : — 



" The Neapolitan Breed. — Martin, speaking of the excel- 

 lence of Italian swine, observes : ' The ancient Romans made 

 the art of breeding, rearing and fattening pigs, a study, and 

 elevated, so to speak, various strains to the highest perfection. 

 We cannot doubt that from those improved races of antiquity. 



