58 SWINE IN AMERICA 



cross well with other breeds, and while they are white 

 they do not scald or blister by the sun as other white 

 pigs are lial^le to do in the West. 



The Victoria Swine Breeders' Association uses the fol- 

 lowing- scale of points and description : 



Points 



Color: White, with occasional dark spots in the skin 2 . 



Head: Small, broad, and face medium dished 3 . 



Ears: Fine, pointing forward 2 . 



Jowl: Medium in size and neat 1 . 



Neck : Short, full and well arched 3 . 



Shoulders: Broad and deep 7 . 



Girth around Heart : .• . . 6 . 



Back: Straight, broad and level 12 . 



Sides: Deep and full 6 . 



Ribs: Well sprung 7 . 



Loin : Broad and strong 12. 



Flank: Well let down 2 . 



Hams: Broad, full and deep, without loose fat 12 . 



Tail: Medium fine and curled 2 . 



Legs: Fine and straight 3 . 



Feet: Small 3 . 



Hair: Fine and silky, free from bristles 3 . 



Action : Easy and graceful 4 . 



S^'mmetry: Adaptation of the several parts to each other 10. 



Total 100. 



ESSEX 



The Essex, a small black hog, has been known in 

 America since the early part of the nineteenth century, 

 but has never secured a very wide popularity. It is 

 more especially adapted to raising in a small way for 

 family use than for commercial purposes. The Essex 

 of the United States and the Small Black or Sufifolk of 

 England are said to be practically the same. They are 

 good feeders, early maturers, and produce meat of ex- 

 cellent flavor, but with a large proportion of fat. 



CHESHIRES 



The Cheshire originated in Jefferson county, New 

 York, about the middle of the nineteenth century. It 



