,42 SWINE 



maintained than the darker shades. The Duroc-Jersey in 

 its latest improved state is quite a modern hog. Origi- 

 nally it was a hog of good length of body, great size, and 

 considerable coarseness. During recent years, however, 

 much improvement has been made in quality, but along 

 with this has come a reduction in size, a reduction in the 

 length of body, and possibly also a reduction in prolifi- 

 cacy. Changes along these lines are going on so rapidly 

 at present that there is danger of its being overdone be- 

 fore the pendulum swings in the other direction. 



At present the Duroc-Jerseys are rather short heavy- 

 bodied hogs, with legs of medium length, and well placed 

 feet, standing straight up on their toes. In quality, how- 

 ever, they are still somewhat coarse, having a coarse- 

 grained flesh that is also made up very largely of fat. 

 The hog then is one that is strictly of the fat or lard 

 type. The snout of the Duroc-Jersey is medium in length 

 with a slight dish in the face, the jowls are rather heavy, 

 the ears are fancy, that is, they are two-thirds erect 

 and one-third drooping, and extending forward and out- 

 ward. Formerly the ear of the Duroc-Jersey was decid- 

 edly coarse, large and heavy, hanging down over the eye. 

 This characteristic is still prevalent in many individuals. 

 In general the Duroc-Jersey is a hog that is thickly cov- 

 ered throughout, having a broad well-arched back, and 

 thick side and belly. The thick covering of flesh, how- 

 ever, is very largely fat. The ham in some of the best in- 

 dividuals is broad, deep and full, but very often the ham 

 is decidedly light. The shoulders may be very fine, 

 smooth -*md well set, but these again often are very coarse 

 and heavy. Coarseness in general is still a prominent 

 characteristic of the Duroc-Jersey, but the process of re- 

 finement is going on so rapidly that many individuals 

 may be said to have good or fine quality. 



