THE IMPROVED ESSEX 75 



to have carcasses of this breed dress out between 300 and 400 

 pounds. 



Distribution of this breed is only fairly widespread. Perhaps 

 not more than twenty states in the United States have Cheshire 

 herds, and of these nearly all are in the eastern part of the country. 

 New York State alone has more Cheshire hogs than all the other 

 states put together. Under the feeding conditions present in 

 that state the hog appears to do exceptionally well, and produces 

 a bacon which is quite acceptable for export trade as well as dress- 

 ing out a good lard carcass. 



There are a few Cheshire herds in Canada, but here, as in the 

 western part of the United States, the breed does not seem to meet 

 with popularity. This may in part be due to the fact that the 

 animal is of a somewhat different appearance than the heavier 

 breeds which are popular with Corn Belt feeders, and also it is 

 probably partly explained by the fact that the Cheshire is not 

 as good a fat producer as the more massive Polands, Durocs, and 

 Berkshires that hold sway in the western feed lots. 



THE IMPROVED ESSEX 



Origin. — This breed is the result of the crossing of an Italian 

 breed, known as the Neapolitan, with the old style Essex hogs of 

 England. The original home of the Essex stock is Essex County, 

 England. This county is but shortly removed from London, and 

 is one of the leading hog-producing counties of the island. The old 

 records of the Essex breed shows that in the early history of the 

 swine industry in this county there was developed a native breed 

 which was black and white in color and of a coarse build. These 

 animals were large, rangy, long legged, very wild, long snouted, 

 roach backed, and flat sided. They are also recorded as being 

 possessed of an enormous appetite, but showed comparatively little 

 gain in weight for the volume of food consumed. 



History. — Lord Western, one of the leading swine breeders of 

 the county, in 1830 made a visit to Italy, and brought back with 

 him a male and female of the Neapolitan breed common in that 

 country. These Italian hogs were crossed with some of the best 

 appearing of the native stock. The cross made a marked improve- 

 ment in the type. The size of the animal was reduced, the bone 



