350 
ILLUSTRATED STOCK DOCTOR. 
in. Neapolitan Hogs. 
Sidney, in writing of the Neapolitan pig, says : “The Neapolitan pig it 
black, or rather brown, without bristles, consequently delicate when tirst 
introduced into our northern climate. The flesh is of flue grain, and the 
fat is said to be free from the rankness of the coarser tribes.” Referring 
to the supposed descent of the breed from the wild ,hohr of Europe, he 
adds : “ It is more probable that the Neapolitans are the descendants of 
the dark Eastern swine imported by early Italian voyagers and cultivated 
to perfection by the favorable climate and welcome food.” Neapolitan 
pigs have been for many years frequently taken to England. Martin 
credits the great improvement in English swine, which has taken place 
within thirty years, chiefly to the agency of the Neapolitan and Chinese 
breeds, conjointly, or tp cither alone. He names especially the Essex, 
Hampshire, Berkshire and Yorkshire, and to these Youatt adds the 
Wiltshire, and enforces Martin’s statement as to the Berkshire and Essex. 
Their earliest introduction into the United States was in 1840—41. They 
seem, however, not to have been well bred specimens. About 1850 a 
Mr. Chamberlain of Red Hook, New York, made an importation direct 
from Sorrento. They were all of a dark slate color, and their pigs were 
like themselves and none with white, ash or drab color on them. The 
following may be accepted as a perfect description of this breed and 
their points : 
Head small ; forehead bony and flat ; face slightly dishing ; snout rather 
long and very slender ; ears small, thin, standing forward nearly horizon- 
tally, and quite lively ; jowls very full ; neck short, broad and heavy 
above ; trunk long, cylindrical and well ribbed back ; back flat, and ribs 
arching, even in low flesh ; belly horizontal on the lower line ; hind-quar- 
ters higher than the fore, but not very much so ; legs very fine, the bones 
and joints being smaller than those of any other breed ; hams and shoul- 
ders well developed and meaty ; tail fine, curled, flat at the extremity, 
and fringed with hair on each side ; general color slaty, or bluish plum 
color, with a cast of coppery red ; skin soft and fine, nearly free from 
hair, which, when found upon the sides of the head and behind the fore- 
legs, is black and soft, and rather long ; flesh firm and elastic to the touch, 
IV. The Essex Breed. 
0 
It is well known that the Neapolitan was a prime integer in the improve, 
ment of the Essex breed of swine. In comparing specimens of the two 
breeds one can see plainly the cross of a broad, deep, gross feeder witfc 
ou animal of great delicacy and refinement — the cross proving, wbou 
