SWINE. 270 



(1) The more local breeds include the Dorset, Lincoln- 

 shire, Cheshire, Norfolk and Westmoreland. 



(2) The three varieties of the Yorkshire are the Improved 

 or Large White, the Middle White and the Small White breed. 



(3) The Suffolks are bred both black and white, the 

 former being frequently called the Black Suffolk. 



XII. The originals of the swine in the United 

 States were brought from various countries in 

 Europe by the early settlers, but more especially 

 from Britain. 



(1) Since that time all the British breeds possessed of 

 more than local notoriety have been introduced, and 



(2) To a very limited extent only has improved blood 

 been drawn from any other source. 



XIII. The purely American varieties are the 

 Chester White, the Poland-China, the Duroc- Jersey 

 or Jersey Red, the Cheshire and the Victoria. 



XIV. Swine may be almost regarded as cos- 

 mopolitan, as they can be reared in almost any coun- 

 try outside of the Arctic circles. 



(1) Being gross feeders they utilize a large amount of 

 food that would otherwise go to waste. 



(2) They are more prolific than any of the other domes- 

 ticated quadrupeds except the rabbit, and 



(3) They are of inestimable use to the human family in 

 the food which they furnish. 



