fiWIXE DESCRIPTION OF BREEDS. 959 



should be red, varying from dark glossy cherry red, and even 

 brownish hair to light, yellowish red, with occasionally a small 

 fleck of black on the belly and legs. The darker shades of red 

 are preferred by most breeders, and this type of color is most 

 desirable. In disposition they are remarkably mild and gentle. 

 When full grown they should dress from four hundred to five 

 hundred pounds, and pigs at nine months old should dress from 

 two hundred and fifty to three hundred pounds." 



The points of value claimed for these hogs are, their large 

 size, strong constitution, and capacity for growth. They are not 

 subject to mange. 



The Suffolks. The Suffolks are not raised to any great 

 extent in the pork-producing States, as they are somewhat del- 

 icate, and difficult to raise. The objections to them are their 

 small size, that they are poor nurses, and that they have a 

 tender skin and thin hair, and can not endure the exposure to 

 which the hog in the pork-producing region is subjected. In 

 short, they are a fancy pig for the amateur, rather than a prof- 

 itable one for the farmer. Probably the finest herds of Suffolks 

 in this country have been bred by Hon. John Wentworth, of 

 Cook County, 111., and Mr. William Smith, of Detroit, Mich., 

 both of whom have bred them for many years, and have long 

 been enthusiastic admirers of the breed. * 



The characteristics and markings of the breed are given as 

 follows: "Head small, very short; cheeks prominent and full; 

 face dished ; snout small and very short ; jowl fine ; ears short, 

 small, thin, upright, soft, and silky ; neck very short and thick, 

 the head appearing almost as if set on front of the shoulders ; 

 no arching of crest; chest wide and deep; elbows standing out; 

 brisket wide, but not deep ; shoulders thick, rather upright, 

 rounding outwards from top to elbow ; wide and full sides and 

 flanks ; long ribs, -well arched out from back ; good length be- 

 tween shoulders and hams ; flank well filled out, and coming 

 well down to ham ; back broad, level, and straight from crest to 

 tail, no falling off* or down at tail ; hams wide and full, well 

 rounded out; twist very wide and full all the way down; legs 

 small and very short, standing wide apart, in .sows just keeping 



