PBINCIPLES OF BREEDING, 181 



Breeds of Swine are usually divided into classes 

 according to size. The large breeds, which are well dis- 

 tributed in America, include the Berkshire, Poland-China, 

 Duroc, or Jersey Eed, and Chester White, and the medium 

 and small breeds, the Improved Berkshire, Cheshire, Small 

 Yorkshire, Essex, and Suffolk. 



The larger breeds are more generally distributed in the 

 corn-growing States of the Central West, and are well 

 adapted for supplying the large pork-packing houses 

 located there ; while the smaller breeds are more gen- 

 erally distributed in the more thickly populated districts, 

 and, because of their early maturity, are better adapted 

 to supplying the demands for light pork for immediate 

 consumption. 



The Duroc, or Jersey Eed, the Chester White, and the 

 Poland-China are American breeds. The Berkshire, Chesh- 

 ire, Yorkshire, Essex, and Suffolk are English breeds. 



The chief characteristics of a good hog are early 

 maturity, quietness of disposition, and small percentage 

 of loss in dressing. 



