Chapter LXV. 



VICTORIAS. 



{Originated by F. D. Curtis.} 



There are, unfortunately, two distinct and separate breeds of 

 swine, each called "Victoria." Col. F. D. Curtis, of Charlton, N. Y., 

 in whose recent death, May 28, 1891, the world has lost a man of truly 

 great worth, not only in his private life, but as a breeder of live stock, 

 and also as a constant instructor through the columns of our best agri- 

 cultural and live stock periodicals some twenty-five years ago began a 

 system of crossing with several varieties of English swine, in the hope 

 of dropping the objectionable characteristics, and combining the good 

 points of each in a separate breed. In this he has been successful, so 

 far as fixedness of type is concerned, his breed receiving the follow- 

 ing recognition and complimentary notice from the National Swine 

 Breeders' Convention, 1872: 



"The family of pigs known as Victorias originated with Col. Frank D. Curtis, 

 Kirby Homestead, Charlton, Saratoga Co. , N. Y. They were made by crossing the By- 

 field hog with the native, in which there was a strain of Grazier. Subsequent crosses 

 were made with the Yorkshire and Suffolk, the result being a purely white hog of me- 

 dium size. The name has no significance, unless it is intended as a compliment to the 

 English Queen. These pigs, if pure bred, should all have a direct descent from a sow 

 called Queen Victoria, which may be said to be the mother of the family. She was 

 pronounced by good judges to be almost perfect, and was the winner of a number of 

 first prizes." 



DESCRIPTION AND CHARACTERISTICS. 



We may best explain their peculiarities by another reference to the 

 above report, signed by the chairman of the committee, Chas. E. 

 Leland : 



"The color is pure white, with a good coat of soft, fine hair ; the head thin, fine 

 and closely set on the shoulders ; the face slightly dishing ; the snout short ; the ears 

 erect, small and very light or thin ; the shoulders bulging and deep ; legs short and fine ; 

 the back broad, straight and level, and the body long. The hams round and swelling 

 and high at the base of the tail, with plates or folds between the thighs ; the tail fine and 

 free from wrinkles, or rolls ; feathers or rosettes on the back are common ; the skin is 

 thin, soft and elastic; the flesh fine-grained and firm, with small bone, and thick side 

 pork. The pigs easily keep in condition, and can be made ready for slaughter at any 

 age." 



And now a word as to the unfortunate naming of these two dis- 

 tinctly different breeds. We have no interest in either breed, and shall 



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