SWINE DESCRIPTION OF BREEDS. 



957 



droop somewhat with age ; carcass long, broad, straight and 

 deep; ham heavy and well let down; bone fine; carcass, when 

 fat, composed mostly of lard; hair ordinarily rather thin. The 



ESSEX BOAR. 



fattening qualities are very superior. They are prolific breeders 

 and fair nurses. 



There is a larger strain of this breed called the Improved 

 Essex. This improvement was made by an English breeder 

 who crossed with the Neapolitan pig. They have also been in- 

 troduced into this country. These improved Essex, while they 

 mature early and make the best of pig pork at from five to eight 

 months old, will, if kept to maturity, attain a weight of four to 

 five hundred pounds. 



Jersey Reds. This breed seems to be gaining some prom- 

 inence, and undoubtedly possesses qualities capable of making it 

 valuable. A convention of the Western breeders of these hogs 

 was held in June, 1883, at which the name of Duroc or Jersey 

 Red was adopted. 



The name Duroc, it appears, had been used for these hogs for 

 many years before the name Jersey Red was applied to them. The 

 Duroc hog of Saratoga County, New York, has an authenticated 

 history dating back as far as 1824, while it was not till many 

 years later that they were called Jersey Red. The above state- 



