1856.] Improved Suffolk Eogs. 251 



soft and handling well, and free from eruption. The hair smooth, fine 

 and soft. Xo bristle on the neck, shoulder or back. The above described 

 form and qualities are thoss that in our view constitute a good hog. 



The first thing in rearing swine is to select the right breed. And in 

 my estimation the pure Suff"olk will come nearer filling the above descrip- 

 tion than any breed that I have ever seen. 



The prevailing idea at the West, has been, and is to some extent now 

 that a large, coarse hog, requiring years to mature, weighing from four 

 to seven hundred, is the only hog that can be raised to pay. In such 

 pork, there is a great waste of offal ; tbe hams are too large, and of bad 

 shape, as also the shoulder ; the sides, nevertheless, of this great size, 

 are then in proportion. Xow I contend, that such hogs will not pay ; a 

 hog that is to be fed two winters, never will pay for cost. A medium 

 sized hog, for family use, and for packing, that matures from ten to 

 twelve months old, is far preferable to an overgrown ' corn crib.' 



John Mahard, an old and extensive pork packer, in Cincinnati, in 

 speaking of large vs. medium size hogs, prefers the medium. He says it 

 is fully as much to his interest, and that of every one else engaged in 

 curing pork for market, as to the interest of the farmer, that the very 

 best breed of hogs should be scattered over the country. He says he 

 can make no use in that market, of hogs weighing from four to seven 

 hundred pounds, even though they may be well fattened. A hog of 

 proper form and quality of meat, that matures at ten or twelve months 

 old, so as to fatten properly, and that weighs from two to three hundred 

 pounds, is the sort for which they will give the highest price, because it 

 yields them the greatest profit, and most assuredly it will pay the farmer 

 the best. This is the testimony of an old pork packer. 



A spring pig, killed in the fall, weighing two hundred pounds net, 

 will certainly pay better than if the same pig had been kept over winter 

 and killed the second fall at five hundred pounds net. Now, as I stated 

 above, pork will always be a staple article of the West, and it should be 

 a matter of considerable consequence to the farmer, as to what kind he 

 breeds from. He should breed from those that are, upon the whole, most 

 profitable to the producer and consumer. 



As said before, I believe that the Suffolk is the best hog in the 

 country for family use, or for packing, and comes the nearest to what 

 constitutes a good hog. The Suffolk breed of hogs is comparatively of 

 recent introduction into this country, so that they are not generally 

 known, except by reputation. Before proceeding any further, it would 

 probably be interesting to know the origin of the improved Suffolk. 



According to Youatt, the breed originated in Suffolk, England. They 



