CHAPTER IX 

 BREEDS OF SWINE 



Swine breeding is widely distributed throughout the 

 United States. The principal breeds of the lard type are 

 the Poland China, the Duroc Jersey, the Berkshire, and 

 the Chester White. The minor breeds of this t)T)e include 

 the Small Yorkshire, Victoria Swine, Suffolk Swine, the 

 Essex, and the Cheshire. Berkshires are sometimes classi- 

 fied as belonging to the bacon breeds, but in the United 

 States they are distinctly of the lard type. The breeds 

 of the bacon type are the Large Yorkshire, the Tamworth, 

 and the Hampshire or Thin Rind Hog. 



THE POLAND CHINA 



History. — America is responsible for the development 

 of most of the breeds of lard hogs. This is because of the 

 large amount of Indian corn produced and fed to hogs in 

 this country, since the feeding of Indian corn tends to pro- 

 duce much fat, the distinguishing characteristic of this 

 type. The Poland China, which originated in Ohio about 

 1840, is one of the most popular breeds. In its early de- 

 velopment, a great many breeds of swine were called upon 

 to furnish blood, the commonest ones being the Berkshire, 

 the Irish Grazier, and the China. The final product was 

 a hog that matured early, fattened off at almost any age, 

 and did well on the one-sided ration of corn and water. 



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