SUPPLEMENT. 761 



long-horned cattle and the Leicester sheep, viz, by selection; that is, discarding the 

 large, coarse animals, and selecting such as were more symmetrical and finer boned. It 

 is probable that the first step in the improvement of the Yorkshire was through the im- 

 proved Leicestershire pigs ; certain it is that at one time they were particularly unculti- 

 vated, and are described as "of large size, gaunt, greedy, and unthrifty; coarse in the 

 quality of meat, Qat-sided, and huge-boned." The present Yorkshires still have some of 

 the characteristics of the original breed, viz, a long head, overhanging and drooping 

 ears, very long bodies, but narrow in proportion to the length. They are therefore flat- 

 sided, and the hind quarters usually droop. They do not come to early maturity, and 

 are therefore usually kept till they attain their full growth. They then attain a large 

 size, and their meat is specially suitable for curing as bacon and ham. 



Mr. Sanders Spencer, a breeder of high repute of Holy well Manor, judge in the pig 

 classes at the best English shows, and the honorable secretary to the pig-breeders' asso- 

 ciation, writes (inclosure No. 11) that the demand for his breed of pigs has been such 

 that he no longer competes at the various shows, private inquiry being sufficient to clear 

 his yards of surplus stock. Mr. Spencer's remarks, after his twenty-five years of experi- 

 ence, are likely to be of special service. He speaks of the "middle white " and "large 

 white " breeds as being far the best of all. The common English pig is a "'brute very 

 prolific but ruinous to fatten." 



Mr. Joseph Saunders, above referred to, has also found the ''large white" breed a 

 very capital one. This breed, I may here record, were notably successful at the interna- 

 tional summer exhibition at Hamburg in July last, where the crosses of English pigs 

 with German breeds were a subject of general commendation. 



The middle-sized white. These have no doubt been produced by a cross between the 

 large and small white breeds; they possess many of the good qualities of each breed, and 

 are very useful. They combine aptitude to fatten quickly, having plenty of flesh with- 

 out coarseness, and hardiness of constitution. They are good breeders, being more pro- 

 lific than the small white breeds, and they are good mothers. They vary a good deal 

 in characteristics, sometimes approaching the large and sometimes the small varieties, 

 and may be said to be more fitted for bacon than for pork. 



As observed by Mr. Sanders Spencer, fiiis is considered one of the best of breeds. 



The small white. This breed differs from the large white in many respects. These 

 animals have very short noses, slightly turned up; their ears are sharp and project for- 

 ward, and may be termed "prickears." The body is covered with curly white hair, 

 which is usually rather long, but in some cases it is thick and short. This breed, how- 

 ever, is generally rather delicate in constitution, and will not bear exposure. The 

 shoulders are very wide and full, the back straight, the tail is set on high, the legs are 

 deep and square. The bone is fine; the carcass is thick, compact, and very symmetrical. 

 The small white breed possess a wonderful aptitude to fatten, so much so that the eyes 

 often are almost hidden; but there is an undue proportion of fat in comparison with the 

 lean. This breed, however, is extremely useful for crossing with larger and coarser va- 

 rieties of pigs, and they generally improve the quality. Its early maturity makes it a 

 breed specially adapted for dairy farms and for killing as small ' r pork." 



The Suffolk. These pigs are of a small black breed, well coated with long, soft hair, 

 the abundance of which indicates that they possess good constitution. The nose is short 

 and slightly turned up, and the ears are short, projecting forward, the shoulders are ex- 

 cellent, the back is straight, the tail is set on high, and the general form is that of a 

 parallelogram and very symmetrical. The skin is not apt to crack, as in some breeds. 

 They possess great aptitude to fatten. 



Mr. J. A. Smith, who acted as delegate-judge for the English Royal Agricultural So- 

 ciety at Hamburg, and has taken many prizes, writes (inclosure No. 12), in reference to 

 his breed of v Suffblk pigs, and says that the mean temperature at Ipswich, near which 

 town he farms, is fifty degrees; summer temperature, sixty degrees; winter, forty de- 

 grees. This indicates'a good climate, but the figures can hardly be accepted as exact in 

 respect to the district. They probably refer to a particular season. Attention is directed 

 to Mr. Smith's preference for black over white pigs. He observes that the former stand 

 exposure to the sun's rays when feeding better than the latter. 



Dorset. This is a black breed, showing a great resemblance to the Neapolitan. No 

 doubt it originated from a cross with the Neapolitan and other black breeds. These 

 pigs are deficient in hair; their skin is dark; they are very handsome, thick, wide, and 

 symmetrical, and they possess a great aptitude to fatten. Their ears point forward, their 

 noses and legs are short, and the animals are usually very handsome. 



Improved Essex. There is a great similarity between the Essex and Dorset breeds, 

 both evidently possessing a good deal of the Neapolitan blood. They are black. The 

 Essex have rather longer heads, with straighter noses, somewhat inclined to slate color, 

 and have not much hair. Their aptitude to fatten is excessive. They are extremely 

 handsome in every respect. 



