THE ESSEX 523 



high a degree. Owing to excessive flesh development the litters 

 gradually became weak and enfeebled constitution finally resulted. 



The size of the Essex pig is small compared with the Poland- 

 China or Berkshire, ranking among the smaller breeds. In 1860 

 Samuel Sidney wrote that "with age they attain considerable 

 weight and often make 500 pounds at 24 months old." The 

 Emperor, a boar bred by Fisher Hobbes, Sidney states is 2 

 feet 8^ inches high at the shoulder and 6 feet i inch long. 

 Mr. F. D. Coburn quotes William Smith, an extensive breeder 

 of Essex in Michigan, that these pigs often reach a weight of 

 400 to 500 pounds. Dr. Chase of Kansas places their weight, 

 under ordinary treatment, when full grown, at 250 to 275 pounds. 



The special field for the Essex seems to be in the hands of the 

 small breeder or feeder. This is the case in England as well as 

 in America. The type is not so well suited to severe conditions 

 as some other breeds. 



The maturing qualities of the Essex are noteworthy, the breed 

 having been famous for early maturity since the improvement first 

 effected by Lord Western. Feeders easily mature at six months. 



The Essex as feeders rank high in combining early maturity 

 with great flesh production. The capacity of the breed to lay 

 on flesh has not been placed on record by American investigators, 

 but it has long been famous as a profitable feeding kind, although 

 producing a fatter pork than is at present in favor abroad. The 

 temperament of the Essex is very docile, which naturally promotes 

 easy as well as profitable feeding. 



The quality of Essex meat is fine and of excellent flavor, but 

 a large per cent of fat to lean meat prevails, unless care is exer- 

 cised in the kind of foods fed. Mr. J. A. Smith of Ipswich, 

 England, who breeds and shows Essex, is quoted by Professor 

 Long as saying that "one objection which is urged against the 

 breed is their tendency to produce an undue proportion of fat, 

 consumers complaining that the bacon is not sufficiently streaky." 



The cross-bred or grade Essex pig may be of considerable com- 

 parative value. A half century ago it is said that the Berkshire 

 breed was much improved by Essex blood. In fact Essex blood, 

 as improved by Lord Western and Fisher Hobbes, is said to 

 have been responsible for much of the improvement through 



