430 AGRICULTUKAL REPORT. 



They luo valuable ou accoimt of their size and stroug constitutions, and capacity for 

 growth. Tht-y ai'o not subject to mange. 



There is another family of sandy hogs called Durocs, which are bred in Saratoga 

 County, New York, which are liner in the bone and carcass than the Reds. They have 

 been bred with their crosses in this region of country for about twenty years. They are 

 very hardy and grow to a large size. 



Among the well-kuowu foreign breeds wliicli are now bred in this 

 country, reports were made upon the following' : 



Berkshire. — Professor Jones, of Iowa, from the new committee, submit- 

 ted a report upon this breedjCmbodying so much of the paper of Mr. Allen, of 

 the original committee, (received during the progress of the convention,) 

 as relates to its origin and history. They have been bred in Berkshire, 

 England, from an early period. The family which was the basis of this 

 breed was of a sandy or buff color, about equally spotted with black, of 

 large size, a slow feeder, maturing at two and a half to three years. It 

 was esteemed for a comparatively greater proportion of lean to fat, and 

 the superior weight of its hams and shoulders, and for the superior fit- 

 ness of the v/hole carcass for smoking. Some time during the past cen- 

 tury, as tradition affirms, the Siamese boar, then recently imported into 

 England, was fixed upon for the purpose of improving the existing 

 Berkshire. The Siamese is described as varying from a clear jet-black 

 to a dark-slate or rich plum. It was of medium size, quick to mature, 

 fine in all its points, short legs and head, thin jowls, a dished face, 

 slender ears, compact body, well ribbed, extra heavy hams and shoul- 

 ders, slender tail, thin skin, and firm flesh. This is stated to be the origin 

 of the "farmers' hog," which v/as an established breed (as stated upon 

 the authority of Mr. John Westbrook, of Pinckuey's Green, Byham) in 

 1780, with all its present characteristics, a hardy, prolific stock, excellent 

 nurses, furnishing meat of excellent quality, the fat and lean well mixed- 

 The following standard of characteristics was fixed upon by the com. 

 mittee : 



Color black, with white on feet, face, tip of tr.il, and an occasional si)lash of white 

 onihearm. While a small spot of white on some other part of the body does not 

 argue an impurity of blood, yet it is to bo discouraged, to the end that uniformity of 

 color may be attained by breeders. White upon one ear, or a bronze or copper spot 

 on some part of the body, argues no impurity, but rather a re-appearing of original 

 colors. Markings of white other than those named above are suspicious, and a pig so 

 marked should bo reje ted. Face short, line, and Aveli dished, broad between the eyes. 

 Ears generally almost erect, but sometimes inclining forward with advancing age; 

 small, thin, soft, and showing veins. Jowl full. Ncclc short and thick. Shoulder 

 short from neck to middling deep from back down. Back broad and stra.ight, or a 

 very little arched. Kibs long and v.-ell sprung, giving rotundity of body; short ribs 

 of good length giving breadth and levelness of loin. Hips good length from pofnt of 

 hips to rump. Hams thick, round, and deep, holding their thickness well back and 

 down to the hocks. Tail fine and small, set on high up. Legs short and lino, but 

 straight and very stroug, with hoofs erect, legs set wide apart. Size medium. Length 

 medium; extremes are to bo avoided. Bono fine and compact. Offal very light. 

 Hair fine and soft ; no bristles. Skin iiliable. 



Sufollcs. — Mr. O. P. Cobb, from the committee, submitted a report of 

 this well-known breed, in which the following standard of characteristics 

 was adopted : 



Head small, very short ; checks i)romineut and lull; face dished; snout small and 

 very short; jowl line. Ears small, thin, upright, soit, and silky. Neck very sho^t 

 and thick, the head appearing almost as if set on front of shoulders ; no arching of 

 crest. Chest wide and deep; elbows standing out; brisket wido, but not deep. 

 Shoulders and crop : shoulders thick, rather upright, lonuding outwards from top to 

 elbow; crops wide and full. Sides and Hanks: ribs well arched but from back, good 

 length betvv-ecn shoulder and ham; flank well tilled out, and coming well down at ham. 

 Back broad, level, and straight from crest to tail, not falling off or down at tail. 

 Hams wide and full, well rounded out; tv.ist very wide and full all the vray down. 

 Lego and feet: legs small and very short, standing wide apart, in sows just keeping 



