26 A MANUAL ON THE HOG. 



IMPROVED ESSEX SOW BLACK BESS, 

 The property of Dr. Sam'l Hape, Atlanta, Ga. 



The Improved Essex became generally known about 

 1840, and have maintained a high standing as thorough- 

 bred ever since, but are not now very extensively raised 

 as thorough-breds in this country, but are in good repute 

 for the purpose of crossing upon the large, coarse, slow- 

 maturing, common stock. 



The pure Essex is black, small or medium in size, with 

 small, erect, soft ears ; carcass long, broad and deep, hams 

 heavy, and well let down, bone fine, hair thin. They are 

 remarkable for easy fattening, and are great lard produ- 

 cers. 



The lean of the Essex pork is not so well mixed with 

 fat, or " marbled," as the Berkshire, more of the fat being 

 on the outside. 



CHESTER WHITE. 



This breed originated in Chester county, Pennsylvania, 

 from which its name is derived. It is a large, rather coarse 

 white hog, not adapted to the South, unless kept about 

 the lot where greasy slops are abundant. Under ordinary 

 circumstances, they are very subject to skin diseases in our 

 warm climate. 



