BREEDS OF SWINE. 



951 



VI. The Essex. 



Thi^ ineainm to light weight English hreod is, to our nnnd, ono of the 

 ^rv hcst of the hreeds ever introduced into the United States. They com- 



bine great stamina and vigor of constitntion. They make excellent pork, 

 not too fat. The sows are prolific and are good nui-ses; and the barrows 

 fatten easily and kindly at any age. When mature they weigh about 300 

 pounds. They make excellent crosses on coarse swine, the pro- 

 duce being fine-boned, quiet, and easily fattened hog-s. The Essex, in 



