398 SWINK 



ering them are white. Of course, these spots are exceptions, not one in 

 ten having them, and very few inside of one year old; yet there is a 

 tendency to them and no hog should be rejected as a pure Suffolk on 

 their account. These spots are easily detected from black spots. 



At one of the State Fairs at Chicago, one of my boars not only took 

 the iirst premium as the best Suffolk, but the sweepstake prize as the 

 best boar or any age or breed upon the ground. He had several of 

 these spots upon him at that time, although having none until he was a 

 year old. I notice these bluish spots occasionally upon hogs at the stock 

 yards, which have, in all respects, characteristics of the Suffolks. 



A correspondent of yours, whilst finding fault with the size of the 

 Suffolk, thinks they are the best for crossing upon other hogs. I know 

 this to be the invariable opinion of men who want a breed of hogs of their 

 own, independent of everybody else. Wherever they start, whatever 

 may be their groundwork, before they get through making their new 

 breed of hogs they invariably incorporate somewhere a cross of the 

 Suffolk. 



Your paper says that four hundred is the profitable size of the hog. 

 The Suffolks can easily be made to weigh this amount, by feeding them 

 lightly until their legs have acquired sufficient strength to support their 

 weight of carcass. The inferior weight attributed so often to Suffolks 

 arises entirely from overfeeding them when young. ' ' 



Characteristics. The characteristics and markings are as fol- 

 lows : "Head small, very short; cheeks prominent and full; face dished; 

 snout small and very short; jowl fine; ears short, small, thin, upright, 

 soft, and silky; neck very short and thick, the head appearing almost as 

 if set on front of shoulders; no arching of crest; chest wide and deep- 

 elbows standing out; brisket wide but not deep; shoulders thick, rather 

 upright, rounding outwards from top to elbow; crops wide and full; 

 sides and flanks, long ribs, well arched out from back, good length be- 

 tween; shoulders and hams, flanks well filled out, and coming well 

 down at ham; back broad, level, and straight from crest to tail, no fall- 

 ing off or down at tail; hams wide and full, well rounded out, twist very 

 wide and full all the way down; legs small and very short, standing 

 wide apart, in sows just keeping belly from the ground; bone fine; feet 

 small, hoofs rather spreading; tail small, long, and tapering; skin thin, 

 of a pinkish shade, free from color; hair fine and silky, not too thick; 

 color of hair pale yellowish white, perfectly free from any spots or other 

 color; size small and medium. " 



