250 Improved Suffolk Hogs. [May, 



grass for their support. A few remarks will surely dispel that error. 

 Twenty-two bushels of oats — allowing one bushel per week from the 

 15th of May to the 16th of October — may be set down as the produce of 

 half an acre of land, and half a ton of hay that of another half-acre, 

 although a ton and a half per acre is not more than an average crop. 

 It requires at least an acre of grass land to support a horse during the 

 period above named." — Mark Lane Express. 



[From the Ohio Farmer. 

 IMPBOVED SUFFOLK HOGS. 



BY PETER MELENDY, OF MT. HEALTHY, HAMILTON COUNTY, OHIO. 



As this species of farm stock justly occupies much of the attention of 

 the farmers of the West, at this time, I propose to devote a small space 

 to this fine breed of hogs which is commanding so much attention. It 

 would be well to see first what constitutes a good hog. 



The head should be short, handsome, and sprightly, with thin, small, 



pointed and pendulous ears. The jowl should be medium size. The 



neck short, and not too heavy, fitting well on the shoulders ; the shoulder 



not quite as high as the loin, thick, and of good substance, rounding 



well out ; the constitution is generally in proportion to the capaciousness 



of the breast and loin. The brisket coming well down, and the distance 



between the fore legs as great as possible. The back broad and straight, 



and rather slightly arched than otherwise, and particularly no sinking 



immediately behind the shoulder. The ribs well arched, forming a good 



harrel, and supporting the belly well. The loin, as before remarked, 



wide and full, with ribs coming well back. The rump rounding off 



even ; the tail well set on, small and tapering, and thinly haired. In 



the SuffQ,lk breed the tail is curled like a cork screw. The ham must 



be of good size, round and plump, and swelling out so as to come in a 



line with the shoulder; such a formed ham will weigh well to its size. 



The hips, wide spread, and the twist coming well down ; the flank deep 



and full ; the belly roomy, but not coming too near the ground. The 



lejis straight and fine in the bones, the muscles heavy, particularly in 



tlie thigh and arm ; the hock pointed ; the pastern joints firm and 



strong, not resting the dew claws on the ground, so that the animal hag 



a bold and erect footing; a thijk, fleshy leg will not carry a heavy hog 



to a di-^tant market. The skin thin and gelatinous, and easy masticated, 



