SWINE. 379 



very short; jowl fine; ears, small, thin, upright, soft and silky; neck very short and thick, 

 the head appearing almost as if set on front of shouklersj.no arching of crest; crest wide 

 and deep; elbows standing out; brisket wide, but not deep; shoulders and crop-shoulders 

 thick, rather upright, rounding outward from top to elbows; crops wide and full. Side and 

 flanks ribs well arched out from back, good length between shoulder and ham; flank well 

 filled out and coming well down at ham. Back broad, level, and straight from crest to tail, 

 to falling off or down at tail; hams wide and full, well rounded out; twist very wide and 

 full all the way down. Legs and feet legs small and very short, standing wide apart, in 

 sows just keeping the belly from the ground; bone fine; feet small, hoofs rather spreading; 

 tail small, long, and tapering. Skin, hair, and color 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.&quot; 



The objections urged by some breeders against the Suffolk are, that they have too much 

 fat, and on account of this tendency to fatten, the sows are not as prolific as they otherwise 

 would be, while they are poor nurses ; also that the young pigs are not as strong and vigorous 

 as some breeds, and that their tender skin and thin hair disqualifies them from enduring the 

 cold and exposure of a rigorous climate, while at the same time it blisters and cracks in the 

 hot sun. Still, they are held in very high esteem, and are increasing in favor in many 

 sections. 



Breeding Swine. We have already in this work discussed so extensively the 

 value of thoroughbred stock in improving the common stock of the country, that it seems 

 scarcely necessary to allude to the subject in connection with swine. &quot;Whatever advantages 

 may be gained by infusing new and pure blood into one class of domestic animals, may be 

 gained in a corresponding degree in others. The standard breeds of swine have been 

 established by a long and careful system of breeding, which has developed, through judicious 

 management and selection, the desirable characteristics, such as early maturity, readiness to 

 fatten, the form that shall produce the greatest amount of marketable pork with the least 

 amount of waste, etc. 



While raising thoroughbred pigs for the butcher may not always be the most economic 

 and profitable course for the average farmer to pursue, still, thoroughbred stock will be 

 necessary to improve those of inferior quality, and secure as many of the desirable qualities 

 as practicable. It costs no more to maintain a good animal than a poor one; in fact, the 

 better the breed the more rapidly they will mature and grow; hence, it costs considerably 

 less to prepare the improved breeds for the market, than the coarse, slow maturing, common 

 stock, and they are consequently more profitable, since they bring a larger return for less 

 outlay. 



Pure bred animals also possess the ability to transmit their qualities to their offspring; 

 hence, if a thoroughbred male be crossed with a good grade or sow of large size, we have a 

 progeny that will possess many of the essential characteristics of the former, combined with 

 the vigor of constitution and digestive powers of the latter. In grading up swine, it will be 

 seen that it will be necessary to use only thoroughbred males, selecting the best sows of grades 

 or common stock. 



With regard to the selection of a breed, we would not recommend that which has been 

 bred so fine that it has become delicate, and degenerated into effeminacy. Such may do very 

 well for the show pen, but for use, we want a breed that is hardy, with bone and joints fine 

 to be sure, but sufficient to carry a good weight. Some breeds of swine have bred, in-and-in, 

 so fine that the useful points have been bred away, and given place to those of the fancy 

 order. As a general rule, there is much advantage gained when extremes meet, resulting in 

 a medium or middle ground, and this is a safe principle to abide by in both individuals and 

 breeds. The able editor of the National Live Stock Journal says on this point: 



