946 CYCLOPEDIA OF LIVE STOCK AND COMPLETE STOCK DOCTOR. 



built. The infusion of tliis Chinese hlood long since converted the orig- 

 inal raw-boned, hard-feeding, long-nosed and long-legged hogs of England 

 of 100 years ago, into compact, deep-bodied, broad-backed, short-nosed 

 and early maturing hogs of fifty years ago, known in the earlier crosses 



YORKSHIRE BOAR. 



as Grass-breed, Irish Graziers, etc. Then came in the India hog, reducing 

 the l)one, hair, and coarseness of flesh still more ; and afterwards the 

 improved form of the India hog — the Neapolitan — still further refined 

 them, giving us the splendid Berkshire, the Essex, and various other black 

 and spotted breeds. 



m. Neapolitan Swine. 



Neapolitan swine are marked for the excellence of their flesh, their el- 

 egant style, little hair and fine bone. In relation to them Sidney says it is 

 Droba])le that the Neapolitans are the descendants of the dark Eastern 

 swine imported by early Italian voyagers and cultivated to perfection by 

 the favorable climate and welcome food. Martin is of the opinion that 

 to this breed and to the Chinese is duo the improvement of all English 

 swine, and, in this connection mentions particularly the Berkshire, Essex, 

 Hampshire and Yorkshire. Youatt, while accepting the authority of 

 Martin, adds also the swine of Wiltshire. Of these breeds only the 

 Berkshire, Essex and Yorkshire have held their ground with the other 

 improved breeds of to-day, and these are among the finest and most gen^ 

 erally liked of any of the now fashionable breeds. The first importation 



