204 



OUR DOMESTIC ANIMALS 



improvement of the common stock, and were 

 known as the " Woburn" or "Bedford" breed, 

 a splendid one at the time but since absorbed 

 in other breeds. 



The Berkshire enjoys the distinction of a very 

 ancient lineage. Formerly it was reddish in 

 color with small black spots ; this color gave 

 way to one more becoming the breed — black. 

 The Berkshire in its early days was greatl)' 

 improved by Chinese and Siamese blood, and 

 later by that of the Neapolitan race, receiving 

 from this latter breed its fine hair and skin, its 

 rich plum color, and its delicate taste. 



The Poland-China is one of the most popular 

 breeds in the United States, especially through- 

 out the Middle West, where corn and pork 

 l)roduction go so well 

 together. The Poland- 

 China is strictly an 

 American breed, per- 

 haps the most famous 

 of the breeds that have 

 been established in 

 America. This hog 

 originated in south- 

 western Ohio, in the 

 counties bordering on 

 the Miami ri\'er, the 

 common stock of the county being its basis. 



Many breeds — the Big China, Russian, Be- 

 held, Poland, l^edford, and l^erkshire — contrib- 

 uted to the perfection of this great pork-and-lard 

 type of hogs. In color the Poland-China is 

 spotted, black and white ; in size and form the 

 breed is similar to the Berkshire, except that 

 its frame is slightl)- larger and stronger ; the 

 ear falls over the eye, while in the Berkshire it 

 is short, pointed, and straight. 



I^oth the Poland-China and the Berkshire 

 are quick-maturing and prohtable pork-making 

 machines. These two breeds are more widely 

 diffused over the United States than any others. 



The Duroc-Jersey is also an American-pro- 

 iluced breed. Its breeding qualities are good, 

 superior to those of either the Berkshire or the 

 Poland-China. Its color is reddish or reddish 

 and white. Duroc-Jerse\'s are c|uiet and good 

 feeders, take well to grazing and to corn, and 



^JR,\^■^-CH..\^^no^• T,.\^rwoRTH Bo.ar and Sow 



produce meat of good quality that has a fair 

 proportion of lean meat. 



The Chester-White is in the same class as 

 the preceding, and is an extensively known 

 breed in the United States. Hardy, large, 

 prolific, and well adapted to our systems of 

 farming, it has become popular, and deservedly 

 so. As a breed it was established in Chester 

 County, Pennsylvania, from which place it 

 gets its name. The hair is white and thin, and 

 because of this fact it is not adapted to the 

 hot climates cjf the southern states, at least 

 that is the objection made to this and to other 

 white hogs in the South. 



The Tamworth breed has become more or 

 less known in the United States during recent 

 years. W'hile it is true 

 that the breed gains 

 favor slowly here, it is 

 highl)' esteemed in 

 Canada and across the 

 water. The importance 

 of these hogs for bacon 

 gives them high rank 

 whenever animals are 

 v^'anted for this purpose. 

 Among the smaller 

 breeds may be men- 

 tioned the small Yorkshire, a hog imported 

 from England ; the Victoria and the Che- 

 shire, two breeds established by New York 

 farmers and held now in much favor ; and 

 the improved Essex, black in color and high 

 in favor because of the fine quality of its meat. 



IV. The Breed to Choose 



It is quite impossible to make a ranking 

 list of breeds. Even in the same community, 

 under the same conditions and environments, 

 many breeds of hogs will be observed, show- 

 ing that men honestly differ in opinion as to 

 the merits and values of our different varieties 

 of swine, as they do in other matters of life. 

 It follows, then, that taste, fancy, and indi- 

 vidual choice will govern in the selection of 

 a breed of hogs or of other animals. The 

 beginner may make many inquiries only to be 

 thrown back on his own judgment at last; 



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