THE IIOG. 207 



resembling tliat Nvliich we liave described, in color, said to be descended 

 from the Berkshire. This breed was originally introduced by Lord 

 Western, and obtained much celebrity. They are black and white, 

 ghort-haired, tine-skinned, with smaller heads and ears than the Berk- 

 sliire, feathered with inside hair, a distinctive mark of both ; have short, 

 snubby noses, very fine bone, broad and deep in the belly, full in the 

 hind quarters, and light in the bone and offal. They feed remarkably 

 quick, grow fast, and are of an excellent quality of meat. The sows 

 are good breeders, and bring litters of from eight to twelve, but they 

 have the character of being bad nurses. 



The Sussex. — Black and white in color, but not spotted, that is to say, 

 these colors are distributed in very large patches; one-half — say, for in- 

 stance, the fore-part of the body — white, and the hinder end black; some- 

 times both ends black, and the middle white, or the reverse. These are 

 no way remarkable; they seldom feed over one hundred and sixty pounds. 



The Chinese Hog. — This breed is of small size, yet its early maturity, 

 the rapidity with which it takes on flesh, and the smallness of its bones, 

 liave induced many breeders to use it in crosses with larger and coarser 

 breeds— one of the best results of which has been the production of a 

 very popular variety, denominated The Suffolk. 



the Suffolk Hog. — The Suffolk breed of swine are a small, delicate pig, 

 thin-skinned, soft-haired, small, pricked ear; color white. They are in 

 character like the Chinese, fed almost as easily, are more hardy, and 

 possess more lean meat. 



HOW TO CHOOSE A PIG.— How to choose a pig?— that is the ques- 

 tion. To rely on the terms Berkshire, Essex, Suffolk, Improved Yorkshire, 

 Improved Bedfordshire, etc., as guarantees of first-rate qualities, would 

 be folly. In all countries, even those the most renowned for their breeds, 

 there are both good and bad ; and even of the best breeds some are in- 

 ferior to the others, and ought to be rejected as unfit for becoming the 

 parents of a lineage. 



The following, the result of large and recent experience, are well 

 worthy the attention of breeders: 



Fertility. — The strain from which the farmer or breeder selects ought 

 to be noted for fertility. In a breeding sow this quality is essential, and 

 it is one which is inherited. The same observation applies to other 

 domestic animals. But, besides this, she should be a careful mother, 

 and with a sufficient number of dugs for a family of twelve at a single 

 litter. A young untried sow will generally display in her instincts those 

 which have predominated in the race from which she has descended ; 

 and the number of teats can be counted. Both boar and sow should 

 be sound, healthy, and in fair but not over-fat condition ; and the former 

 should be from a stock in which fertility is a characteristic. 



Form. — It may be that the farmer has a breed which he wishes to 

 perpetuate; it is highly improved, and he sees no reason for immediate 

 crossing. But, on the other hand, he may have an excellent breed with 

 certain defects — as too long in the limb, or too heavy in the bone. Here, 

 we should say, the sire to be chosen, whether of a pure or cross breed, 

 should exhibit the opposite qualities, even to an extreme, and be, withal, 

 ne of a strain noted for early and rapid fattening. 



