SWINE, HISTORY AND BREEDS. 351 
taolished, to combine those qualities which are of greatest value in the 
parent breeds, and being capable of imparting them to crosses with breeds 
less finely organized 
ESSEX DOAR. 
_ r 
The Essex originated in the south of England and are entirely black. 
They are small to medium in size, and are extensively used in England as 
crosses on the large coarse swine, with a view to improving their fattening 
qualities. The best specimens may be known by being black in color ; 
face short and dishing ; ears small and soft, standing erect while young, 
coming down somewhat with age ; carcass long, broad, straight and deep ; 
hams heavy, and well let down ; bone fine, and carcass when fattened, 
mainly composed of lard ; hair generally rather thin ; fattening qualities 
superior. The black color of the Essex, as is the case with all the im- 
proved black swine, is only confined to the epidermis or scarf skin ; when 
dressed the skin is beautifully white and clean. The cut we have given 
of the Essex boar, will very well represent the Neapolitan with the excep- 
tion that the Essex is a comparatively well haired breed. 
V. The Yorkshire Hog 
The Yorkshires are among the best of the pure bred swine of England, 
and have stamped their impress upon nearly all the modern white breeds. 
Their good qualities are : They are of a size, shape and flesh that ara 
desirable for the family or the packer’s use. They are hardy and vigorous 
in constitution, have a good coat of hair, protecting the skin so well either 
in extreme cold or heat that it rarely chills or blisters. They are very 
prolific and good mothers ; the young do not vary in color, ri nd so little 
in shape that their form when matured may be determined in advanoe by 
an inspection of the sire and dam. 
The Yorkshire, medium or middle breed, says Mr. Sydney, is a moaerft 
