4o8 SWINB 



mixed or cross bred, hence not pure and distinct breeds. That this 

 is correct, is fully established by the history of each popular breed, as 

 given by the breeders themselves, as well as by Youatt, Harris, and 

 others, who have given detailed accounts of how each valuable breed has 

 been formed. Nearly or quite all of these breeds are indebted for many 

 of their valuable qualities to their crosses with the Yorkskire and other 

 white English and China hogs. And among the breeds so indebted are 

 the Chester White, the Berkshire, and the Magie, or Poland-China. All 

 these breeds seem to have borrowed some of their good qualities from 

 these original white hogs, and all are made up from crosses of the white 

 and black hog; hence the character of the English or white hog crops 

 out occasionally in almost every breed known in this country or Eng- 

 land. Accordingly, it may be said that they are the purest breed of 

 hogs, and the best in this country or England from which to make 

 crosses in forming a new or reliable breed. 



The English white hogs, like other breeds, vary much in size, from 

 the large hog to the China pig, so that the breeder can change the size 

 of his stock, or the coat it wears from a heavy coat of hair to the 

 short and smooth, to suit his fancy or the condition of the climate in 

 which he lives. All white hogs are noted for possessing quiet dis- 

 positions. 



The Cumberland, a middle-bred Yorkshire, have, we think, attained 

 nearer perfection than any other breed known to us. The are not gen- 

 erally distributed throughout the west, but when through-bred speci- 

 mens have been introduced, they are held in great esteem, as well for 

 an animal for exhibition purposes, as for family use. They are special 

 favorites with packers, who buy their stock on foot, for the reason that 

 they yield larger proportionate net weights than any other hogs which 

 grow large enough for their use. They are small in bone, but large in 

 flesh, of the very best quality, evenly and proportionally spread over the 

 whole frame." 



CURING AND PRESERVING. 



"To cure meat of any kind, it is desirable to have it from animals that, 

 before slaughter, were in a considerable degree matured, or had attained 

 their natural growth. After dressing, as before intimated, the first 

 requisite is temperature so low the eggs cannot hatch, the latter being 

 not offen practicable. 



