SWINE". 281 



(4) Their flesh had a fair proportion of lean and was 

 tender and well flavored. 



(5) They also fattened easily and matured quickly, but 

 were somewhat shy breeders. 



V. Effects of the Chinese and Neapolitan 

 crosses. 



(1) Both crosses tended to reduce the size of the bone, to 

 shorten the limbs and ears, to refine the hair, and to improve 

 the maturing and fattening qualities, but 



(2) These advantages were gained at the cost of decreased 

 si;'e, a lessened hardihood and impaired breeding qualities. 



VI. Swine in the United States have been 

 improved through crosses chiefly derived from Brit- 

 ain, the skillful blending of varieties and improved 

 management. 



(1) This improvement may be said to have begun in 1832, 

 when Berkshires were first imported. 



(2) Quite as much probably is owing to the skillful blend- 

 ing of materials at hand as to the introduction of foreign blood. 



VII. The classification of the pure breeds of 

 swine is confessedly difficult at the present time, as 



(1) The evolution of some of the breeds is still going on, 

 so that complete fixity of type in some instances has not yet 

 been reached. 



(2) These changes are chiefly caused by a change in the 

 demands of the market, consequent upon a change in the 

 popular taste, but to some extent they are being made to meet 

 the tastes of breeders. 



VIII. If the breeds of swine were classified on 

 the basis of color, they would be virtually divided 

 into three classes, viz : the white, the black and the 

 sandy colored breeds. 



(1) The white breeds are the Chester White, the York- 

 shire in all its varieties, the Cheshire, the Victoria and the 

 Suffolk. 



(2) The black breeds are the Poland-China, the Berkshire 

 and the Essex. 



(3) The sandy breeds are the Tamworth and the Duroc- 

 Jersey. 



