BREEDS OF SWINE. 



959 



scattered more or less over the body, 

 with white fetlocks and hoofs. 



The best strains now are pure black 



XIV. The Cheshire. 



This variety, undoubtedly only a modified Yorkshire, is said to have 

 originuted in Jefferson county, N. Y. They are pure white in color, with 

 little hair and a pink skin, thin and pliable, but not quite uniform, marked 

 distinctions sometimes being noticed ; and, like the Suffolks, the tails of 

 the 3 oung pigs often drop off. The snout is often long, but very slender 

 and fine. The jowls are plump, and the ear erect, fine, and thin. The 



POLAND CHINA BOAR. 



shoulders are wide and the hams full. The flesh of these hogs is fine- 

 grained, and they are commended on account of the extra amount of 

 mess-pork in proportion to the amount of offal. The probability is they 

 will never be very popular among the breeders in the West and South. 

 Yet, for fattening exclusively in the pen, there are few of the white 

 breeds that excel them. 



XV. Jersey Red Swine. 



The origin of this breed is not positively known. In some portions of 

 New Jersey they have been bred for over fifty years, and are there con^ 

 sidered valuable. Their size is immense, a weight of 500 or 600 pounds 

 being not unusual. They are also hardy, strong in constitution, and 

 free from disease : and they are said not to be subject to mange. They 



