3O2 DUROC-JERSEYS. 



that of his owner as to doubtless warrant Mr. Frink's choice of a name. 



These two families of swine, under separate names, were undoubt- 

 edly of the same origin ; and this, probably, is found in the old red type 

 of Berkshire, as pictured by Low, in his "Domestic Animals of Great 

 Britain." 



That the two names represented one hog had been long recognized ; 

 and, after several attempts to effect an organization, the Duroc or 

 Jersey- Red Swine Club met, in first annual session, at the Grand Pacific 

 Hotel, Chicago, November 15, 1883. During this meeting, there were 

 some remarks about the propriety of leaving out the word "or" in the 

 name of the Club, which finally resulted in changing the name to 

 "Duroc-Jersey Swine Breeders' Association," as now known. 



Improvement of the breed has been very great, especially within 

 the past decade. The old Jersey Red or Duroc was a coarse, heavy, 

 raw-boned, lop-eared and "lank-sided" animal, whose greatest merit 

 lay in his growth and feeding qualities ; while his modern brother, as 

 will be seen from the next topic, is among the best of economic breeds 

 of swine. 



DESCRIPTION AND CHARACTERISTICS. 



Color cherry or sandy red, without admixture of other tints ; nose 

 medium to short; face slightly dished, wide between eyes; ears medium, 

 drooping, and jowl large, full and well rounded. The neck is short ; 

 shoulders broad and deep, bounding a chest of great capacity ; back 

 broad, and neatly moulded to long, deep ribs ; hams very heavy, with 

 low, full twist ; legs medium in length, with strong, firm bone ; tail well 

 up but rather thick ; hair soft, straight and shining the whole com- 

 bined with an action not nervous, but vigorous and sprightly. To 

 those who are familiar with the Poland-Chinas, we might briefly state 

 that the Duroc-Jersey resembles them very closely in nearly all points 

 except color. In size the Duroc-Jersey ranks among the largest of 

 modern breeds, individuals weighing at maturity 400 to 700 pounds, and 

 marketing at eight or nine months an average weight of from 175 to 

 250 pounds, dressed. 



They are quiet, ravenous feeders, good grass hogs, and bear forcing 

 for market as well as any. 



In the South they have no superior, at least among the large 

 breeds, as they never sun-scald, and adapt themselves readily to cli- 

 matic conditions under which even the hardy Poland-China will not 

 thrive. 



The cross of the Duroc-Jersey on the Essex we regard as of more 

 value for pork than the pure bloods of either breed, as they combine the 

 size and forcing qualities of the former with the remarkable fattening 

 powers of the latter in a very happy manner. 



