84 SWINE 



English China hogs also, which are the English develop- 

 ment of the original Chinese hog, were brought to Dela- 

 ware County, Pennsylvania, by Harry Atwood about the 

 same time. These in general were white hogs, but had 

 black, blue or sandy spots. In form they were deep in 

 body, a little low in the back and large in front, tapering 

 towards the rear. They had short heads, heavy lopping 

 ears, heavy jowls, broad back and loin, and short legs. 

 They were excellent feeders and could be put in market 

 condition at an early age. 



These two breeds, together with their offspring, were 

 crossed among themselves and also upon other large, 

 slow-maturing, white hogs that were supposed to have 

 been brought to Chester County about 1812 by the 

 Quakers. By careful selection and breeding, together 

 with what could be produced by feed and care, the Ches- 

 ter White was produced. The black, sandy, and blue 

 spots were eliminated, leaving an all-white hog that 

 ranged in size from medium to very large. A 1,300- 

 pound specimen was exhibited at the Centennial at Phila- 

 delphia, in 1876. They were long in body, rather 

 coarse in quality, but quiet in disposition. Their coat 

 was somewhat thin and made Up of straight hair in gen- 

 eral, but a little waviness was not considered objection- 

 able. The head was short, the face broad, the ears thin 

 and projecting forward but lopped over at the points, the 

 jowls were large, the neck short and thick, the back 

 broad, the hams full and deep, the legs short and set well 

 under, and the tail small. 



After being developed the Chester White was a very 

 popular breed. It was one of the oldest pure breeds in 

 this country and was able to "hold its own" with such im- 

 ported breeds as the Berkshire, Suffolk and Essex. Dur- 



