DIGEST OF STATE EEPORTS. 4G9 



iVec from hair, whicli, avLcu foxvAil upou tho sides of tlii'' head aud behind the foro-legs, 

 13 bhiclc and soft aud rather loii;^ ; flesh to the feel tine and elastic. 



Disqualifications. — 1. Any color except imiform black, slato color, plum color or 

 coppery slate, more or less dark. 2. A coat of coarse hair. 3. Any evidence of impu- 

 rity of blood or a cross. 4. Any deformity or malformation. 



The following are tlie cliaracteristics of the Suffolk breed : 



Head small, very short ; cheeks prominent and full ; face dished ; snout small and 

 very short ; .jowl lino ; ears short, small, thin, upright, soft, and silky ; neck very short 

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

 crest ; chest wide and dee^i — ellio-ws standing out ; brisket wide, but not deep ; .shoulders 

 thick, rather upright, rounding outward from top to elbow ; crops wide and full. Sides 

 and flanks — long ribs, well arched out from back, goodleugth between. Shoulders and 

 hams — flank well fllled out, and coming well down at ham ; back broad, level and 

 straight from crest to tail ; no falling olf or down at tail ; hams wide and full all 

 the way down ; legs small and very short, standing wide apart, in sows .iust keeping 

 belly from tho ground ; bone fine ; feet small, hoofs rather spreading ; tail small, long 

 and tapering ; skin thin, of a pinkish shade, free from color ; hair fine and silky, not 

 too thick; color of hair pale yellowish white, perfectly free from any spots or other 

 color ; size small to medium. 



The best specimens of the Essex breed may be known by the following 

 scale of points : 



Color, black ; face, short and dishing ; ears, small, soft, and stand erect while young, 

 but coming down somewhat as they get age ; carcass, long, broad, straight, and deep ; 

 ham, heavy and well let down ; bone, line ; carcass, when fat, composed mostly of lard ; 

 hair, ordinarily rather thin. The fattening qualities are very superior ; as breeders 

 they are very prolific, and are fjiir nui'ses. 



The points and characteristics of a few other breeds are given, but 

 they are so little known that we do not deem it necessary to quote 

 further from the reports of the various committees. 



The committee to whom was referred a resolution to determine as to 

 what characteristics a hog should possess to render it the most profita- 

 ble to the raiser and consumer, made the following report : 



He must have a small, short head, heavy jowl, and thick, short ueck; ears small, 

 thin, aud tolerably erect, not objectionable if they droop slighty forward ; must bo 

 straight from tho ueck back to iiauk ; must bo let well down to the knees in brisket ; 

 of good length from head to tail; broad on the back; ribbed rather barrel-shaped; 

 must be slightly curved or arched in the back from shoulder to the setting on of tail ; 

 tail, small ; long in tho ham from hock to letting off the loins; shoulder not too large 

 to give symmetry to tho animal ; ham broad and full ; hair, smooth and evenly set 

 on ; skin, soft and elastic to the touch ; legs, short, small, and well set under ; broad 

 between tho legs; good depth between bottom and top of tho hog; with pleasant, 

 quiet disposition; should not weigh more than 300 to 400 pounds, gross, at twelve to 

 eighteen months old, according to keep ; color may be black or white, or a mixture of 

 the tv/o. The above-described hog Avill measure as many feet from the top of the 

 head to setting on of tail as he does around tho body, and. will measure as many inches 

 around the leg below the knee as he does feet in length around tho body ; depth of 

 body will be four-fifths of his height. 



A committee appointed to determine a scale of points reported the 

 following, aggregating 100 : 



1. Back, 10 ; 2. Long ribs, 8 ; 3. Short ribs, 7 ; 4. Shoulders. 8 ; 5. Ham, 12; 6. Length 

 of body, 6; 7. Flank, 6; 8. Twist, G; 9. Snout, 4; 10. Jowl, 3; 11. Face, 3; 12. Ear, 2; 

 13. Neck, 4; 14. Bellj-, 4; 15. Skin, 5; IC. Hair, 3; 17. Bone, 3; 18. Legs, 3; 19. Feet, 

 2;20. Tail, 1. 



On the subject of thorough-bred swine the committee report that 

 only such breeds as are recognized in authentic history as of sufficiently 

 remote origin, when bred in a direct line, to result in the establishment 

 of a fixed type, capable of duplicating themselves with uniformity, 

 should be regarded as thorough-breds. 



On the classification of breeds of swine at county aud State fairs, the 

 committee recommend the adoption of the following lilaji : Class 1, 



