442 THE BREEDS OF LIVE-STOCK 
547. Uses of Victoria hogs. — The Victoria belongs to 
the fat class. We have little information regarding its 
early maturity and feeding qualities, but from the fact 
that it does not increase rapidly in popularity, it would 
seem that the public does not recognize any outstanding 
merit or advantage over other breeds. In quality of meat, 
it appears quite equal to other breeds, and it has a good 
reputation for being prolific. 
Its value for cross-breeding has not been well demon- 
strated. 
548. Distribution. — According to Plumb, the Victoria 
is found mainly in Indiana, Ohio and_ Illinois, with 
scattered herds in a few other states. A very few Vic- 
torias have found their way into Canada, but the breed is 
now nearly extinct in that country. For some reason the 
breed does not make much progress. 
549. Organizations and records. — The Victoria Swine 
Breeders’ Association was organized in 1886, and the Vic- 
toria Swine Record is published by this association. In 
Canada, only nine animals of this breed have been recorded 
in the Dominion Swine Breeders’ Record. 
Essex Swine. Fig. 92. 
By G. E. Day 
550. The Essex is a small, easily fattened pig of the 
American or fat-hog type. It originated in England. 
551. History.— The Essex pig takes its name from 
the county of Essex in England. The original Essex pig 
was an extremely undesirable feeder’s type, being coarse 
in bone, flat in the rib and long in the leg. It was hard 
to fatten and slow to mature. In color it was generally 
