BREEDS OF SWINE 59 



result of the use of Chinese, Solway, Small White, 

 Suffolk, Windsor, and Cumberland stock on the native 

 pigs of the country. According to Curtis, they were 

 introduced to this country about 1869. This is a dis- 

 tinctly lard breed. The ears are erect and the face short, 

 with an extreme dish. The breed is white, except for 

 occasional black spots on the skin, which are objection- 

 able. They are small of size, and mature boars average 

 around 250, while the sows will average about fifty 

 pounds less. They are in all probability not a breed that 

 would be well adapted to our southern requirements. 

 They are registered as Class A by the American York- 

 shire Club, H. G. Krum, Secretary (1893), with head- 

 quarters at White Bear Lake, Minn. 



Duroc-Jersey. — This is distinctly an American breed, 

 that originated in New York and New Jersey during the 

 half century from 1822 to 1872. According to Plumb, it 

 resulted from the amalgamation of blood of Guinea, 

 Portuguese, Spanish Red, and possibly Berkshire blood, 

 upon the native stock, and finally by the amalgamation 

 of the local Duroc swine and the Jersey Reds in 1883. 

 The latter incident suggests the origin of the name. The 

 name Duroc, however, happened to be of local origin, 

 and was the name of a stallion owned by one of the early 

 breeders of these swine. The Jersey part of the name 

 comes from the place of origin, New Jersey. The early 

 types of Duroc-Jersey swine were long and rangy, with 

 tendencies to coarseness and size. 



Among the noticeable characteristics of the breed are 

 the small head, with a straight or slightly dished face of 

 medium length and with the outer one-third of the ear 

 broken over or pendent. The general form of the body 



