DEVELOPMENT OF THE BREEDS 93 



They had long legs, thick shoulders, flat sides, hams that 

 were only medium, and a poor back and loin. This was 

 rather narrow and sharp and is the cause of the sharp 

 back that was so prominent in many of the Poland-China 

 hogs in later years. In prolificacy, however, they were 

 good, having from nine to twelve pigs to a litter. 



The Byfield. This type of hog traces its origin to east- 

 ern Massachusetts, where it was developed originally 

 from a single hog of outstanding individual merit, se- 

 lected from a bunch of market hogs. In about 1842 this 

 hog was designated as having great size, good length of 

 body, good constitution, thin coat, short snout, dished 

 face, and heavy lopped ears pointing toward the nose. 

 The jowls were large, sides long and flat, and the back 

 broad. In color it was white. 



The China Hog. This hog was brought to the Miami 

 Valley by the Quakers of Pennsylvania in 1816. These 

 hogs were mixed in color, being mainly white, but some 

 individuals had sandy spots which in turn had black spots 

 within them, indicating that they were considerably 

 mixed. They had the early-maturing and fattening ten- 

 dencies well developed, were fine in quality and quiet in 

 disposition. This is one of the temporary local strains 

 developed from the original Chinese swine. 



The Irish Pig. These were rather small and compactly 

 formed pigs with good length of body and a good middle. 

 They had thin coats, pointed upright ears, good hams and 

 legs. Irish pigs were brought to the United States and 

 were crossed with other imported pigs, especially those 

 from England such as the Berkshire, Suffolk, Yorkshire, 

 and English China. This produced what was called dur- 

 ing earlier times in the United States the Irish Grazier, 

 which was later taken to Ohio and helped to develop the 

 Poland-China. 



