418 DOMESTIC ANIMALS, DAIRYING, ETC. 



which is better for making lard than for table use. The sows are pro- 

 lific and good mothers. (F. B. 100.) 



The Poland-China. Color Black, with six white points, viz., 

 feet, face, and tip of tail. The face is straight or very slightly dished, 

 and the ears lop over about one-fourth to one-third from the tip. A 

 high quality specimen of the breed should be smooth throughout, 

 with thick, broad, heavy sides, smooth shoulders, broad, heavy, 

 plump hams extending well down to the hocks, with short legs and 

 upright pasterns. The bone is fine ; the tail fine ; the head and ears 

 neat and attractive, and the quality of the meat is very good. The 

 breed is characterized by early maturing qualities, and nearly perfect 

 form of the lard type of hog, being blocky and compact. The Po- 

 land-China is an excellent breed for crossing on common stock for 

 grading purposes. The breeding qualities are considered fair. (La. 

 B. 124.) 



The Poland-China breed of hogs originated in the State of Ohio. 

 This breed is considered the ideal of the lard type of hog. The in- 

 dividuals are broad on the back, compact, low, and dress a high per 

 cent of marketable meat. The back is broader and shorter than that 

 of the Berkshire, but the latter has the advantage of the Poland- 

 China in length of side. The face of the Poland-China is longer and 

 not dished so much as that of the Berkshire. While the ideal ear of 

 the Poland-China hog stands erect, still the tips of the ears should 

 droop. The large, overhanging ear is very objectionable to Poland- 

 China breeders. 



The Poland-China was originally a very large hog, but has been 

 bred for refinement and compactness so long that at the present time 

 it will not weigh as much as the Berkshire. Poland-Chinas are good 

 feeders and early maturers. They are suited rather to lot feeding 

 than to pasture feeding, as they have not the rustling qualities of 

 some of the other breeds. Still they will make good use of pastures. 

 The meat of this breed is not as high in quality as that of the Berk- 

 shire; it is tender and fine grained, but there is more fat than the 

 average consumer likes, and the fat is not suitably distributed with 

 the lean. The Poland-China is not as good as the Berkshire or the 

 Duroc-Jersey in breeding qualities. (F. B. 411.) 



Chester White. Color White, with occasional black, or bluish- 

 black spots on the skin. The size ranges from a large hog to one of 

 medium size. The Chester White belongs strictly to the fat or lard 

 type, producing a relatively large proportion of fat meat to lean in 

 the carcass. The face is straight, with the nose tending to be long 

 and narrow, and the ears are drooped forward, breaking over from 

 one-half to one-third of their length. The body is blocky in form, 

 although not very long, with heavy hams and smooth shoulders, 

 broad back and smooth throughout. 



As a feeder the Chester White ranks high, and is considered one 

 of the most prolific of the heavier-fleshed types. It is a good grazer. 

 The quality of the meat is high. Like other white-skinned pigs, they 

 are liable to sun scald in hot climates. (La. B, 124.) 



