78 DISEASES OF SWINE 



Improved Essex herds. In Canada there are a number of herds to 

 be found in the Province of Ontario. Other EngUsh-speaking 

 countries have also received importations of the breed, but their 

 small size and lack of breeding qualities are a great handicap for 

 public favor when in competition with such breeds as Berkshires, 

 Polands, Durocs, and Chester-Whites. In the southern part of 

 the United States the breed has met with considerable favor, and 

 the number of Essex swine south of the Ohio River is on the in- 

 crease. The breed is more suited to local conditions in that section 

 than some of the heavier breeds. 



The states in which the Essex breed has the widest distribution 

 are Michigan, Nebraska, Texas, Illinois, Indiana, Ohio, Georgia, 

 Tennessee, and Kentucky. The interests of the breed are looked 

 after by the American Essex Association, of which F. M. Strout, 

 McLean, Illinois, is secretary. This organization was formed in 

 1887. 



General Characteristics. — The Essex is a small black animal, 

 averaging in weight not much above 300 pounds under ordinary 

 conditions. Some of the more enthusiastic breeders of the Essex 

 claim to produce a mature hog that will weigh in the neighborhood 

 of 500 pounds, but the average weight is much less. The breed 

 is very early in maturing, and is especially well suited to the man 

 that raises but one or two hogs a year, such as the market gardener 

 or the city pig stye. 



This breed has a short head, face well dished, and broad between 

 the eyes. The ears are small, fine, smooth, and erect. They may 

 droop slightly in the aged animal. Jowls are full, neat, solid, 

 and carry their fulness well back. Neck is full, short, and 

 slightly arched. The back is nearly straight, broad, and should 

 carry the same width from shoulders to hams. The ribs are flat 

 and well sprung in accordance with shoulders and hams. Sides 

 are fairly deep and the flanks come down well on a line with balance 

 of the body. The hams should be broad and full and the loins wide 

 and well fleshed. The legs tend to shortness and the animal ac- 

 cordingly stands fairly close to the ground. The bone is fine and 

 the limbs neat and graceful. Feet are well placed and pasterns 

 firm. 



In disposition the Essex is very mild and easily handled. 



