LECTURE NO. 2. 



SWINE THEIR IMPROVEMENT AND CLASSIFICATION. 



I. The swine of Great Britain have been 

 improved chiefly through crosses made with certain 

 foreign and native breeds, better food and improved 

 care. 



II. The chief of the foreign breeds used in the 

 improvement of the swine of Great Britain are the 

 Chinese and the Neapolitan. 



(1) The former have been used chiefly in the improve- 

 ment of the white breeds, and the latter in the improvement 

 of the black. 



(2) These crosses were frequently resorted to early in 

 the century, but they have been almost entirely discontinued 

 during the last fifty years. 



III. The Chinese breed described. 



(1) They were a rather small race, with a somewhat long 

 body and swaying back, and belly coming near the ground. 



(2) They had a short head, short snout, heavy jowls, 

 small ears standing well out from the head, short neck and 

 short legs, and were fine in bone. 



(3) In color they were white or black, or a mixture of 

 both, white predominating. 



(4) They had a remarkable tendency to fatten rapidly, 

 but were not prolific as breeders. 



IV. The Neapolitan breed described. 



(1) They were a small breed with a long, cylindrical 

 body, standing on rather short and fine limbs. 



(2) They had a small head, dishing face, bony and flat 

 forehead, very slender and rather long snout, very full jowls, 

 small thin ears standing well forward ; broad, short neck, 

 heavy above ; flat back, slightly elevated hindquarters and well 

 developed hams and shoulders. 



(3) They had a soft and fine skin and but little hair, which 

 was of a slate or bluish plum color. 



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