IMPROVED SUFFOLKS. 341 



III. Early maturing qualities. 



(1) These are of the first order, since 



(2) When properly fed they keep in good condition and 

 round out so quickly that they may be profitably marketed 

 under the age of six months. 



IV. Grazing and feeding qualities. 



(1) It cannot be said that the grazing qualities of Suffolks 

 are of the very best, owing to the shortness of their limbs and 

 to tendencies to obesity. 



(2) They are very easy keepers and give a quick and high 

 return for the food given up to the limit of the most profitable 

 marketable age, which is under rather than over six months. 



V. Quality of the meat. 



(1) The meat is tender, fine grained, juicy and excellent 

 when marketed while the pigs are young, but later the propor- 

 tion of the fat becomes excessive. 



(2) It is probably most in favor with the customers of 

 retailers who want what may be termed light weight pork. 



VI. Value in crossing and grading. 



(1) Suffolks have not been greatly used for this purpose 

 in the United States or Canada. 



(2) When so used it should be to impart refinement and 

 earlier maturity to animals lacking in these qualities. 



VII. Breeding qualities. 



(1) They usually produce smaller litters than the large 

 breeds and the offspring is not always equal to that of the 

 former in vigor, but 



(2) Breeding qualities are probably influenced more by 

 environment than by inheritance. 



STANDARD POINTS. 



I. The following is the scale of points adopted 

 by the American Suffolk Swine Breeders' Associa- 

 tion : 



(1) Head Small, very short; jowl fine; ears short, small, 

 thin, upright, soft and silky. 



(2) Neck Very short and thick, the head appearing 

 almost as if set on front of the shoulders, no arching crest. 



(3) Chest Wide and deep, elbows standing out. 



