346 THE STUDY OF BREEDS. 



(2) They are easy feeders, and when well fed may be 

 marketed at almost any age. 



V. Quality of the meat. 



(1) As with the small Yorkshires, the meat is usually 

 tender, juicy and well flavored, hence 



(2) The meat is specially adapted to family use and to a 

 select trade. 



VI. Value in crossing and grading. 



(1) As with the other small breeds the Essex are best 

 adapted to crossing on larger and coarser types. 



(2) Such crossing refines the system, hastens maturity 

 and promotes easy feeding qualities. 



VII. Breeding qualities. 



(1) Though not so prolific as the long-bodied breeds, the 

 Essex cannot be called shy breeders. 



(2) These qualities are largely influenced by environment. 



VIII. Compared with Suffolks. 



(1) In their essential characteristics, the Essex breed does 

 not differ greatly from the Suffolk. 



(2) To so great an extent is this true that distinctions are 

 not easily drawn between them. 



STANDARD POINTS. 



I. The following is the scale of points adopted 

 by the American Essex Association : 



POINTS. 



(1) Color Black 2 



(2) Head Small, broad and face dished . . 3 



(3) Ears Fine, erect, slightly drooping with age . 2 



(4) Jowl Full and neat I 



(5) Neck Short, full and slightly arched . . 3 



(6) Shoulders Broad and deep .... 7 



(7) Girth Around Heart 6 



(8) Back Straight, broad and level ... 12 



(9) Sides Deep and full 6 



(10) Ribs Well sprung 7 



(n) Loin Broad and strong . . . . . 12 



(12) Flank Well let down 2 



(13) Ham Broad, full and deep . . . .12 



(14) Tail Medium, fine and curled ... 2 



