94 



Captain Mackay at various times — first in 1830. It can hardly be 

 said that his stock ever acquired a sufficiently uniform character to 

 justify its being called a distinct breed. Their greatly diverse origin 

 was always more or less manifest. They were, however, very easily 

 fattened and highly profitable. Some inclined to grow to a large 

 size, yet were always fat, from three weeks old, if tolerably cared 

 for ; and at eighteen months old sometimes weighed 600 pounds 

 each, and upwards. In the latter part of his breeding, Captain 

 Mackay gave his attention more to the propagation of this larger 

 stock. In 1834, he sold all his swine to Colonel Jaques, of the 

 Ten-Uills Farm, ayIio now has all of this valuable stock within the 

 writer's knowledge. Various circumstances, which it is unnecessary 

 to mention here, have conspired to nearly annihilate them. Colonel 

 Jaques has made extensive inquiries, but can hear of none except 

 those in his own hands. 



" The foregoing list comprises most of the breeds which have been 

 regarded as best adapted to the production of clear pork.' Other 

 breeds, which form a greater proportion of lean properly combined 

 with fat, may be more profitable for particular situations. In cities 

 and large towns a great quantity of pork is consumed in a fresh 

 state. To be best adapted to this purpose, swine should be small- 

 boned, only moderately fat, but plump and meaty, weighing when 

 dressed from forty to a hundred pounds — the flesh fine-grained, and 

 of the best quality as to flavor. Under this class, and as adapted to 

 baconing, as before described, may be enumerated the following : — 

 "27ie Neai)olitan Breed. — Martin, speaking of the excellence of 

 Italian swine, observes : ' The ancient Romans made the art of 

 breeding, rearing and fattening pigs a study, and elevated, so to 

 speak, various strains to the highest perfection. We cannot doubt 

 that from those improved races of antiquity the present pigs of Italy 

 have descended. It is not, we think, overstraining the mark, to 

 regard the excellent breeds of pigs in Italy as the descendants of a 

 long line of ancestry — of breeds established before Rome fell.* The 

 Neapolitan is the most celebrated Italian breed, and has been the 

 source from whence some of the most esteemed English breeds have 

 been in part derived. They have also been introduced into the 

 United States, but did not prove sufficiently hardy for ordinary 

 management. Their flesh is of very superior quality. Martin's 

 description of the breed is as follows : — ' The Neapolitan pig is 



