LECTURE NO. n. 



THE CHESHIRE ORIGIN AND HISTORY, CHARACTER- 

 ISTICS AND STANDARD POINTS. 



ORIGIN AND HISTORY. 



I. The Cheshire breed of swine originated in 

 Jefferson county, N. Y., and since the middle of the 

 century. 



(i) The origin of the name Cheshire is not fully known, 



(2) The old English breed of this name is virtually extinct, 

 having been crossed upon by smaller and earlier maturing 

 breeds. 



II. Formation of the breed. 



(1) Cheshires are the outcome of crosses between the 

 Large Improved Yorkshire and the Suffolk breeds upon the 

 native white hogs of the neighborhood. 



(2) The extent to which the blood of the imported breeds 

 was used is not fully known, but it is very probable that no 

 out-crosses have been made since 1873. 



III. The improvers of Cheshires. 



(1) A. P. Clark of Belleville and S. P. Huff stater of 

 Watertown, N. Y., were the most distinguished of the early 

 originators of the breed, but 



(2) To E. W. Davis belongs the honor of rescuing Che- 

 shires from the temporary obscurity into which they fell, 

 consequent upon the financial crisis of 1873. 



IV. When improvement was effected. 



(1) Cheshires were first exhibited at the New York state 

 fair in 1859 by A. P. Clark, and during the year immediately 

 following they grew rapidly in favor. 



(2) In 1870 they won the Pork Packers' prize of $500 for 

 the best pen of pigs exhibited at the St. Louis (Mo.) fair. 



(3) E. W. Davis began his work of improvement in 1873. 



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