THE FAT OR LARD BREEDS OF SWINE 443 
black and white. In 1830, Lord Western imported black 
Neapolitan pigs from Italy, and crossed them with the 
Essex pigs. In the course of time he evolved a type that 
was a wonderful improvement on the old Essex, and it is 
said that he used other blood than that of the Neapolitan. 
Itisstated that Lord Western inbred too closely, and that his 
pigs became weak in constitution and lacking in fecundity. 
Soon after Lord Western began his work of improve- 
ment, one of his tenants, named Fisher Hobbes, took up 
the breeding of Essex-Neapolitan pigs, and in his hands 
the breed was much improved, increasing in size and im- 
proving in constitution and breeding qualities. The 
Hobbes strain was called Improved Essex, and gained in 
popularity very rapidly. 
It is said that some of the old Essex pigs existed in the 
United States as early as 1820. When the Improved 
Essex had established its reputation, importations to 
America became common, and large numbers were brought 
out, but of late years very few importations have been made. 
552. Description. — The Essex must be classed with 
the small breeds, being, as a breed, decidedly smaller than 
the Berkshire or the Poland- 
China. It is a short, thick, 
deep, chunky type of pig, 
with short, fine-boned legs. 
The snout is short, the face 
dished, the forehead broad, 
and the ears small, fine and 
erect, but inclined to droop 
slightly with age. The neck is very short, and the 
shoulders and hams largely developed. Altogether, it is 
a very smooth, compact type of hog. The color is all 
black, no white being admissible (Fig. 92). 
Fic. 92.— Essex boar. 
