CHAPTER LXXV 



THE ESSEX 



The native home of the Essex pig is in the county of Essex in 

 eastern England, lying just northeast of London. The land is 

 level or rolling and the climate temperate and moist. 



The early native type of Essex pig is said to have been of 

 mixed color, black and white, with white shoulders, nose, and 

 legs. It was roach-backed, flat-ribbed, had long legs, a sharp 

 head, was coarse in bone, was a large feeder, and had a nervous 

 disposition. 



The improvement of the Essex pig was first secured by Lord 

 Western, formerly an Essex squire, who, when in Italy in 1830, 

 purchased a pair of black Neapolitans, male and female, and 

 brought them to England. The Neapolitan was then crossed 

 upon some well-selected pigs such as were common in Essex, 

 with most satisfactory results. It is also thought that Black 

 Suffolk and Berkshire blood was used. The white coloring was 

 entirely removed and a black Essex-Neapolitan pig of improved 

 form resulted, with shorter heads and legs, more quality, and 

 fattening much more readily. These improved pigs were very 

 popular for a time. They were inbred, however, at least in Lord 

 Western's hands, and became of enfeebled constitution, lacking 

 in fecundity and in size. 



The establishment of the Improved Essex breed was accom- 

 plished by Mr. Fisher Hobbes of Boxted Lodge, a tenant of 

 Lord Western. Even prior to 1840 he began to use Essex- 

 Neapolitan boars on hardy, high-class Essex sows.- By careful 

 selection and mating he developed what became famous as the 

 Improved Essex breed. Lord Western died in 1844, and on his 

 death Hobbes purchased his best breeding sows. This improved 

 form had more size and constitution than the original Essex- 

 Neapolitan, and for more than twenty years this was maintained 

 by selection from three distinct families. In 1840 Mr, Hobbes 



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