CHAPTER VIII. 

 THE DUROC-JERSEY BREED. 







Description. The Duroc-Jersey is similar to the Chester 

 White and Poland-China in size, the tendency of modern 

 methods of breeding being towards a medium-sized hog with 

 rather fine bone. The snout is of medium length, the face 

 slightly dished or straight, and the ear drooped, much the same 

 as that of the Chester White. The jowl is heavy, the body 

 wide and deep, and the ham heavily fleshed. The legs are 

 short, the bone medium in weight, and the body is noted more 

 for thickness and depth than for length. (Compare Figs. 22 

 and 23.) 



Cherry red is the popular color, but yellowish red and 

 chestnut are often seen. A few black spots on the belly and 

 legs do not disqualify, but are objectionable. Black markings 

 on any other pa.rt of the body are very serious objections. 



Origin and History. Eed pigs have existed in the United 

 States for a great many years, and there seems to be no satis- 

 factory account of their origin. It is stated that slave traders 

 brought in a red breed of hogs from western Africa, known as 

 the Guinea breed. Also, it is said that Henry Clay imported 

 red pigs from Spain in 1837, and that Daniel Webster brought 

 red pigs from Portugal in 1852. Further, it is claimed that 

 the Berkshire, which was freely marked with red or sandy hair 

 in early days, was a factor in the formation of some of the 

 red varieties. Whatever their origin, a large, red breed of 

 hogs attained to considerable prominence in New Jersey, and 

 eventually became known as Jersey Reds. The Jersey Red 

 was a large breed with large, lopped ears and good length of 



(75) 



