DUROC-JERSEYS. 329 



(2) While they do not fatten so quickly as some breeds, 

 they can well endure a forcing ration. 



V. Quality of the meat. 



(1) The meat has more lean than some of the other 

 breeds of the same class, but 



(2) The relative amount of bone and offal may also be 

 something more. 



VI. Value in crossing, and grading. 



(1) They answer well for crossing upon breeds more 

 refined and more delicate of constitution, but 



(2) To cross them upon large, vigorous and somewhat 

 Coarse pigs would probably be a mistake. 



VII. Breeding qualities. 



(1) These stand high relatively among the American 

 breeds, and 



(2) The young pigs are possessed of a fair degree of 

 hardihood. 



VIII. Compared with Berkshires. 



(1) The Duroc- Jerseys are a little less in size and are 

 not yet quite so well adapted for bacon production, 



(2) In other essential characteristics the two breeds are 

 not far different. 



STANDARD POINTS. 



I. The following is the revised scale of points 

 adopted by the American Duroc- Jersey Swine Breed- 

 ers' Association : 



POINTS. 



(1) Head and Face 4 



(2) Eyes 2 



(3) Ears 2 



(4) Neck 2 



(5) Jowl 2 



(6) Shoulders 6 



(7) Chest 12 



(8) Back and Loin 15 



(9) Sides and Ribs 8 



(10) Belly and Flank 6 



(n) Hams and Rump 10 



(12) Legs and Feet . . . . . . .10 



