42 SWINE 



maintained than the darker shades. The Duroc-Jersey in 

 its latest improved state is quite a modern hog. Origi- 

 nally it was a hog of good length of body, great size, and 

 considerable coarseness. During recent years, however, 

 much improvement has been made in quality, but along 

 with this has come a reduction in size, a reduction in the 

 length of body, and possibly also a reduction in prolifi- 

 cacy. Changes along these lines are going on so rapidly 

 at present that there is danger of its being overdone be- 

 fore the pendulum swings in the other direction. 



At present the Duroc-Jerseys are rather short heavy- 

 bodied hogs, with legs of medium length, and well placed 

 feet, standing straight up on their toes. In quality, how- 

 ever, they are still somewhat coarse, having a coarse- 

 grained flesh that is also made up very largely of fat. 

 The hog then is one that is strictly of the fat or lard 

 type. The snout of the Duroc-Jersey is medium in length 

 with a slight dish in the face, the jowls are rather heavy, 

 the ears are fancy, — that is, they are two-thirds erect 

 and one-third drooping, and extending forward and out- 

 ward. Formerly the ear of the Duroc-Jersey was decid- 

 edly coarse, large and heavy, hanging down over the eye. 

 This characteristic is still prevalent in many individuals. 

 In general the Duroc-Jersey is a hog that is thickly cov- 

 ered throughout, having a broad well-arched back, and 

 thick side and belly. The thick covering of flesh, how- 

 ever, is very largely fat. The ham in some of the best in- 

 dividuals is broad, deep and full, but very often the ham 

 is decidedly light. The shoulders may be very fine, 

 smooth and well set, but these again often are very coarse 

 and heavy. Coarseness in general is still a prominent 

 characteristic of the Duroc-Jersey, but the process of re- 

 finement is going on so rapidly that many individuals 

 may be said to have good or fine quality. 



