NEW ENGLAND FARMER. 



129 



THE SUFFOLK PIG. 



The Suffolk breed of hogs is comparatively of 

 recent introduction into this country, so they are 

 not generally known except by reputation. Their 

 fair fame seems to be pretty well spread over the 

 country. It seems to be the general opinion of 

 those who have kept this breed that they produce 

 more pork, in proportion to the food they consume, 

 than any other race, and they are said to be less 

 dainty or squeamish about their food than other hogs 

 generally. 



The pork of the Suifolk breed is of a superior 

 quality, being firm, remarkably sweet and tender; 

 and the high estimation of its quality is evinced by 

 its usually selling in the market two cents higher 

 on the pound than common pork. The lard is also 

 excellent, being very white and firm. 



These hogs are short, and round; the head, legs 

 and tail very small, so are the bones. Dealers in 

 the market who are acquainted with this breed, say 

 that a hog that weighs 400 lbs. will make 50 lbs. 

 more pork for the barrel than common pork. They 

 have less rough fat than usual. The skin of this 

 race is so thin that the blood veins appear distinctly 

 through it. Notwithstanding the legs of the Suf- 

 folk pig are so very small, yet they do not lose the 

 use of them on becoming very fat, as is the case 

 with some other breeds. 



One important recommendation of this race is 

 that they are remarkably quiet and peaceable, per- 

 fectly free from that savage and malicious dispo- 

 sition that often characterizes the hog, and makes 

 the very term a reproach. 



Last winter Mr. J. L. Lovering, of Hartford, Vt., 



brought to this market one of the finest lots of Suf- 

 folk pork ever offered here. Some of the hogs 

 weighed 400 lbs., and some pigs only 8 or 10 

 months old weighed 300 lbs. It was sold at an 

 extra price, and we purchased some of it, and have 

 not grudged the extra cost, as it is more than com- 

 pensated by the superior quality. 



Some complain that this breed has not sufficient 

 size, but we think it is sufficiently large for profit. 

 The pork is very thick even on the sides, so that 

 there is no deficiency in this respect, even in pigs 

 of moderate size. 



Such is the general character of the Suffolk 

 pigs by those who know them well; and those who 

 have bought them, converted ihem into pork, and 

 consumed it, and now have no interest in the sale 

 of pigs or pork, give the same favorable account of 

 them. We are aware that our statement is a high 

 commendation of this race, and we hope that they 

 will sustain their high reputation, as they will be 

 a great improvement, and an important advantage 

 not only to the agricultural conun unity, but to the 

 consumers of pork generally. But in order to 

 maintain their character, breeders must not sell 

 every runt or refuse pig, for such there will be in 

 all races, occasionally, for breeders, but they should 

 sell for this purpose none but the best. Bad man- 

 agement in breeding, and the sale of poorer animals 

 to propagate from, will bring the finest animals in- 

 to disrepute. 



Our engraving was drawn from a fine pig, which 

 Mr. J. L. Lovering, of Hartford, Vt., recently sold 

 to Mr, Alonzo Andrews, 38 School St. Mr. An- 



