34 SWINK IN AMIlRICA 



CLASSIFICATION AND RANK OF BREEDS 



Breeds in the United States are variously classilied, 

 sometimes according to size and color, and at times by 

 comparisi)n of their respective aljility to produce lard or 

 bacon 



If classified according to size, the Poland-Chinas. 

 Chester Whites, Tamvvorths. Duroc-Jerseys, Yorkshires, 

 and most of the modern Berkshires would be grouped 

 together as large hogs; the Small Yorkshires (or Suf- 

 folks) and Essex as small hogs; with the Middle York- 

 shire, Victoria and Cheshire as medium breeds. 



The Tamworth and Yorkshire, and sometimes the 

 Berkshire and Chester Whitfe, are classified as bacon 

 hogs, and the other breeds as lard hogs, although the 

 two breeds last named are more frequently in the corn 

 belt classified as lard hogs. The locality in which the 

 hogs are raised has more to do with this classification, 

 than any distinctness of breed type, as any hog Avill 

 assume more or less of the characteristics of one type 

 or the other, depending much on whether it is raised 

 upon corn and other concentrates or is given less fatten- 

 ing food. 



In color, Poland-Chinas and Berkshires are now 

 practically the same, viz., chiefiy black, with a dash of 

 white on the face or jowl, feet, ankles and brush of tail : 

 the Essex are entirely black ; Chester Whites, ^'(~)rk- 

 shires, Victorias and Cheshires wholly white ; the 1 )nroc- 

 Jenseys and Tamworths, red, bronze or sandy: and 

 Hampshires. black, with a broad belt of silvery white 

 across the shoulders and extending downward the length 



