CHAPTER 11. 

 BREEDS OF SWINE. 



SIRES OF IMPKUVKI) UKKLDf. II. CHINESE SWINE. III. NEAPOiaXAN 



SVVINE IV. THE HOG OF INDIA. V. ENGLISH BREEDS— THE BERKSHIRE. 



VI THE ESSEX. VII. THE BLACK DORSET. VIII. THE SUFFOLK. 



IX THE YORKSHIRE. X. LANCASHIRE BREEDS. X r. AMERICAN BREEDS. 



XII THE CHESTER WHITE. XIII. THE POLAND-CHIN.\. XIV. THE 



CHESHIRES. XV. JERSEY RED SWINE. XVI. DUROC SWINE.— —XVII. THIN 



RIND, OR HAMPSHIRE HOG. XVIII. SUMMARY OF BREEDS. 



I. Sires of Improved Breeds. 



The swine used iu the iini)roveineiit of the breeds (tf Enghmd and the 

 United States, are: First, the China hog; second, the Neapolitan hog, 

 and third, the hog of India. The first has given remarkable aptitude in 

 fattening, while the second and third have imparted style, beauty of form 

 and excellence of flesh. 



II. Chinese Swine. 



The first iiiii)rovement in modern swine is undoubtedly due to import?, 

 tions of lious from China. They are remarkable for prepotency of blood, 



DUROC— JERSEY BOAR. 



duo to their careful breeding for centuries in China with special refer- 

 ence to early maturity and aptitude for fattening; and these hogs were 

 the basis upon which all English and American breeds were originally 



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