44 SWIXE IX AMERICA 



In the }'ears when tlie advocates of these revised and 

 consohdated breeds were making something Hke an or- 

 ganized attempt to bring their stock to the front, say 

 about 1880, and before, the red hog was greeted witli 

 considerable ridicule and criticism for its coarseness, 

 low-bretl appearance, lack of uniformity in size and color, 

 and the possession of very little that stockmen would 

 recognize as style and finish. Evidently, however, some 

 source or other gave good blood to a portion of the foun- 

 dation stock, and this asserted itself with so marked an 

 effect in later breeding and was so supplemented by judi- 

 cious selection, mating and feeding, that an excellent 

 type resulted, and this, constantly improving, has placed 

 the red hogs at the beginning of the twentieth century 

 in the first rank. 



The principal material which the new effort had as a 

 basis was found in swine that had achieved considerable 

 local reputation in New Jersey, particularly in Burlingtor. 

 county, where they grew to enormous size and were 

 known as "Jersey Reds." A different style of sandy or 

 red hogs, with less size and smaller bone, had found much 

 favor in Saratoga county, New York, where they were 

 known as "Durocs." Tradition has it that the New 

 Jersey hogs came from Spain about or perhaps before 

 1820, and the Durocs from an English importation made 

 at nearly the same time. The late General Cassius M. 

 Clay, of Kentucky, who was an ardent admirer of the 

 red hogs raised in some portions of his state, informed 

 the author that they were introduced there from Spain 

 or Portugal in 1849 or 1850 by James B. Clay when the 



