THE BREEDS OF SWINE 



105 



statesman, imported some red hogs from Portugal in 1852, 

 which reached America about the time of his death. In New 

 Jersey large red hogs had been grown for many years, where 

 they became known as Jersey Reds. In New York State 

 another variety of red pigs developed that were called Durocs. 

 They were smaller and finer in bone than the Jersey Reds. 

 The blood of these two families was mingled together, from 

 which was developed what we now call the Duroc-Jersey. 

 The present-day Duroc-Jersey is red in color, of which there 



Fig. 58. Good-Enuf-Again, champion Duroc-Jersey 

 boar at Ohio State Fair. Owned by W. H. Robbins, of 

 Ohio. Photograph from owner. 



are various shades, ranging from sandy or light red to a 

 cherry color or dark red. A medium red shade is the most 

 popular. The head has a straight face, and the ears lop 

 over forward. The back is usually slightly arched and 

 the ribs are well sprung. The hams do not show quite the 

 thickness of the Poland-China, but are likely to be of good 

 size. The legs carry more bone than do most other breeds, 

 and the hogs stand very well on the feet. The Duroc- 

 Jerseys of a few years ago were inclined to be rather rough, 

 and were frequently heavy of shoulder and had creases more 



