resembling that which we have described, in color, said to bcMlcscendcd 
from the Berkshire. This breed was originally introduced by Lord 
Western, and obtained much celebrity. They are black and white, 
short-haired, fine-skinned, with smaller heads and ears than the Berk- 
shire, feathered with inside hair, a distinctive mark of both ; have short, 
snubby noses, very fine bone, broad and deep in the belly, full in the 
hind quarters, and light in the bone and offal. They feed remarkably 
quick, grow fast, and are of an excellent quality of meat. The sows 
are good breeders, and bring litters of from eight to twelve, but they 
have the character of being bad nurses. 
The Sussex. — Black and white in color, but not spotted, that is to say, 
these colors are distributed in very large patches; one-half — say, for in- 
stance, the fore-part of the body— white, and the hinder end black ; some- 
times both ends black, and the middle white, or the reverse. These are 
no way remarkable ;■ they seldom feed over one hundred and sixty pounds. 
The Chinese Hog, — This breed is of small size, yet its early maturity, 
the rapidity with which it takes on flesh, and the smallness of its bones, 
have induced many breeders to use it in crosses with larger and coarser 
breeds— one of the best results of which has been the production of a 
very popular variety, denominated The Suffolk. 
The Suffolk Hog. — The Suffolk breed of swine are a small, delicate pig, 
thin-skinned, soft-haired, small, pricked ear; color white. They are in 
character like the Chinese, fed almost as easily, are more hardy, and 
possess more lean meat. 
HOW TO CHOOSE A PIG. — How to choose a pig? — that is the ques- 
tion. To rely on the terms Berkshire, Essex, Suffolk, Improved Yorkshire, 
Improved Bedfordshire, etc., as guarantees of first-rate qualities, would 
be folly. In all countries, even those the most renowned for their breeds, 
there are both good and bad ; and even of the best breeds some are in- 
ferior to the others, and ought to be rejected as unfit for becoming the 
parents of a lineage. 
The following, the result of large and recent experience, are well 
worthy the attention of breeders: 
Fcrtilily. — The strain from which the farmer or breeder selects ought 
to be noted tor fertility. In a breeding sow this quality is essential, and 
it is one which is inherited. The same observation applies to other 
domestic animals. But, besides this, she should be a careful mother, 
and with a sufficient number of dugs for a family of twelve at a single 
litter. A young untried sow will generally display in her instincts those 
which have predominated in the race from which she has descended ; 
and the number of teats can be counted. Both boar and sow should 
be sound, healthy, and in fair but not over-fat condition ; and the former 
should be from a stock in which fertility is a characteristic. 
lorill. — It may be that the fanner has a breed which he wishes to 
perpetuate; it is highly improved, and he sees no reason for immediate 
crossing. But, on the other hand, he may have an excellent breed with 
certain defects — as too long in the limb, or too heavy in the bone. Here, 
we should say, the sire to be chosen, whether of a pure or cross breed, 
should exhibit the opposite qualities, even to an extreme, and be, withal, 
one of a strain noted for early and rapid fattening. 
