462 THE BREEDS OF LIVE-STOCK 
requires no explanation, and it is easy to understand how 
this extremely fine hog would help to correct the faults of 
the coarse English pigs. 
587. Neapolitan swine. — This breed came from the 
country about Naples in Italy, and was also of the ex- 
tremely fine-boned, easily fattened type. It is especially 
noted for the part it played in the formation of what is 
now known as the Essex breed, although other breeds 
were influenced, either directly or indirectly, by the blood 
of this remarkably quick-maturing breed. 
588. Siamese swine. — A. B. Allen, who bred Siamese 
swine many years ago, describes them in part as follows: 
“They varied in color from deep, rich plum to dark slate 
and black; had two to three white feet, but no white on 
the legs or other parts of the body. The head was short 
and fine, with a dished face and rather thin jowl; ears 
short, slender and erect; shoulders and hams round, 
smooth and extra large; back broad and slightly arched ; 
body of moderate length, deep, well ribbed up and nearly 
as round as a barrel; . . . legs fine and short; hair soft, 
silky and thin; no bristles, even on boars; ... flesh 
firm, sweet and very tender, with less lean than in the 
Berkshire.” 
589. Large Black swine. — The Large Black, as its 
name implies, is a large breed, all black in color, and 
possessing very large drooping ears. In general confor- 
mation it approaches the bacon type, having a good length 
of side, medium width of back and shoulder, a rather light 
neck and jowl, and fairly heavy bone. 
The origin of the breed is not well known, but it has 
been bred for a great many years in the east and south of 
England. It is hardly known outside of England, and is 
not widely distributed even in England, being confined 
