422 DOMESTIC ANIMALS, DAIRYING, ETC. 



boar and an improved Berkshire sow. The place for the Essex seems 

 to be in the hands of the small breeder or feeder. 



The Hampshire or Thin Rind Hog. Color black, with a white 

 band, four to twelve inches wide, encircling the body, and including 

 the fore legs. The head is small; the ears of medium length, in- 

 clining slightly forward. The jowls, or cheeks, are light; back of 

 medium width. The hams are somewhat lacking in fullness com- 

 pared with the larger American breeds; the legs are well set apart. 

 This breed is sometimes classed as a medium between the lard hog 

 and the bacon hog, although it is generally considered as belonging 

 to the former. It is, however, about medium in size. A cross of the 

 pure-bred male on common sows is thought likely to result in more 

 prolific stock, leaning toward the bacon type. The Hampshire is a 

 good grazer and is quite prolific. The quality of the meat is superior. 

 (La. Bui. 124.) 



Victoria. Color white ; the head is moderately broad ; the face 

 medium dished ; the ear small to medium in size, and carried erect. 

 The body is broad and deep ; the back level, and the tail set on at a 

 line nearly level with the back. The hams and shoulders are con- 

 siderably thick and full, and the length and depth of side meat is 

 very good. The length of leg is moderate, and the quality of bone is 

 fair. In size the Victoria ranks as medium with the Poland-China 

 and Berkshire. At maturity, the males should weigh about 600 

 pounds, and the sows 450 pounds. As a feeder, this breed has not 

 been extensively tried. The quality of the meat will rank well 

 among that of other breeds. The breeding qualities of this hog are 

 considered very good. 



The Razorback, or Common Southern Hog. Color varied; as a 

 breed the Razorback is a long-bodied, long-legged, thin, long-nosed 

 hog, exceedingly hardy and with remarkably good foraging powers, 

 but too slow in coming to maturity, and too light in weight to com- 

 pare with the modern and improved breeds of swine. In describing 

 this breed of hogs, a writer adds: "It has no place in modern agricul- 

 ture." Nevertheless this breed can be much improved by selecting 

 the best sows and breeding them to well bred boars of the best type. 

 (La. Bui. 124.) 



Selection of a Breed. The more common breeds in this country 

 are the Berkshires, Poland-Chinas, Chester-Whites, and Duroc-Jer- 

 seys, though Essexes and a few others are occasionally seen. Thirty 

 years ago the differences between different breeds were very marked, 

 but with the greater attention which breeders have given to the pro- 

 duction of animals possessing an ideal form the characteristics of the 

 different breeds have approached each other, until now nearly all 

 breeds have the same general form. (F. B. 100.) 



The question is often asked, What is the best breed of swine? 

 The answer can not 'be given by naming any one particular breed; 

 there is no such thing as a best breed. One breed may be specially 

 adapted for a certain purpose, while another may be better suited for 

 a different object. The best breed for any particular farmer is 

 usually the breed that he likes best. 



