442 THE BREEDS OF LIVE-STOCK 



547. Uses of Victoria hogs. The Victoria belongs to 

 the fat class. We have little information regarding its 

 early maturity and feeding qualities, but from the fact 

 that it does not increase rapidly in popularity, it would 

 seem that the public does not recognize any outstanding 

 merit or advantage over other breeds. In quality of meat, 

 it appears quite equal to other breeds, and it has a good 

 reputation for being prolific. 



Its value for cross-breeding has not been well demon- 

 strated. 



548. Distribution. According to Plumb, the Victoria 

 is found mainly in Indiana, Ohio and Illinois, with 

 scattered herds in a few other states. A very few Vic- 

 torias have found their way into Canada, but the breed is 

 now nearly extinct in that country. For some reason the 

 breed does not make much progress. 



549. Organizations and records. The Victoria Swine 

 Breeders' Association was organized in 1886, and the Vic- 

 toria Swine Record is published by this association. In 

 Canada, only nine animals of this breed have been recorded 

 in the Dominion Swine Breeders' Record. 



ESSEX SWINE. Fig. 92. 

 By G. E. Day 



550. The Essex is a small, easily fattened pig of the 

 American or fat-hog type. It originated in England. 



551. History. The Essex pig takes its name from 

 the county of Essex in England. The original Essex pig 

 was an extremely undesirable feeder's type, being coarse 

 in bone, flat in the rib and long in the leg. It was hard 

 to fatten and slow to mature. In color it was generally 



