DEVELOPMENT OF THE BREEDS 89 



have entered into the development of the Duroc-Jersey 

 in the southern part of the United States. 



Durocs. About 1877 the breeders of red hogs in New 

 York state agreed upon a standard of excellence and this 

 was also adopted by the Connecticut and Vermont breed- 

 ers. This type of hog known as the Duroc was medium 

 in size, very compact and close to the ground. They 

 were good in constitution, medium in quality, and of a 

 cherry red color. They had a rather small head, light 

 ears and short thick neck. The shoulders were full but 

 smooth, the back and loin were strong and wide ; the 

 rump also was wide, the hams plump and full, and the 

 legs short and straight. 



Jersey Reds. The characteristics of the Jersey Reds 

 bred in New Jersey were as follows : In size they were 

 large and growthy, being able to furnish a dressed weight 

 of 800 pounds at one and one-half years of age, and 1,300 

 pounds live weight at two years. They were, however, 

 slow to mature. In form they were long in body, in con- 

 stitution they were good, having good chest capacity, 

 but in quality they were coarse. The bones were coarse 

 and the hair inclined to bristles on the back, while the 

 flesh was coarse-grained. The color in general was from 

 red to dark red. Occasionally, however, they were sandy 

 and often patched with white. The snout was long, and 

 the head small in proportion to the size and length of 

 body. The ears were large and lopped over, and the legs 

 long, giving the hog an upstanding, rangy appearance. 

 The tail was heavy and bushy. The hog was considered 

 especially valuable for its size, strong constitution, and 

 capacity for growth. 



At a later date, about 1883, the breeders of these two 

 different types of red hogs joined forces and adopted a 



