CHAPTER VIII. 
THE DUROC-JERSEY BREED. 
Description.—The Duroc-Jersey is similar to the Chester 
White and Poland-China in size, the tendency of modern 
methods of breeding being towards a medium-sized hog with 
rather fine bone. The snout is of medium length, the face 
slightly dished or straight, and the ear drooped, much the same 
as that of the Chester White. The jowl is heavy, the body 
wide and deep, and the ham heavily fleshed. The legs are 
short, the bone medium in weight, and the body is noted more 
for thickness and depth than for length. (Compare Figs. 22 
and 23.) 
Cherry red is the popular color, but yellowish red and 
chestnut are often seen. A few black spots on the belly and 
legs do not disqualify, but are objectionable. Black markings 
on any other part of the body are very serious objections. 
Origin and History.—Red pigs have existed in the United 
States for a great many years, and there seems to be no satis- 
factory account of their origin. It is stated that slave traders 
brought in a red breed of hogs from western Africa, known as 
the Guinea breed. Also, it is said that Henry Clay imported 
red pigs from Spain in 1837, and that Daniel Webster brought 
red pigs from Portugal in 1852. Further, it is claimed that 
the Berkshire, which was freely marked with red or sandy hair 
in early days, was a factor in the formation of some of the 
red varieties. Whatever their origin, a large, red breed of 
hogs attained to considerable prominence in New Jersey, and 
eventually became known as Jersey Reds. The Jersey Red 
was a large breed with large, lopped ears and good length of 
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