312 THE CULTIVATOR. Oct 
YOUATT’S WORK ON THE PIG. 
As to the original breeds of England, Mr. Y. ob¬ 
serves that they are “ rapidly losing all traces of indi¬ 
viduality under the varied systems of crossing to which 
they are subjected.” In relation to the “ Old English 
Hog,” it is observed —“ Where individuals of the pure 
old breed are met with, they will be found long in 
Berkshire Sow. —Fig. 72. 
limb, narrow in the back, which is somewhat curved, 
low in the shoulders, and large in bone ; in a word, 
uniting all those characteristics which are now deemed 
most objectionable, and totally devoid of any approach 
to symmetry. The form is uncouth, and the face long 
and almost hidden by the pendulous ears. They never¬ 
Geoc. 
Lord Western’s Essex Breed. —Fig. 73. 
theless have their good qualities, though aptitude to 
fatten does not rank among the number, for they con¬ 
sume proportionally a much larger quantity of food 
t han they repay; but the females produce large litters, 
and are far better nurses than those of the smaller 
breeds. They are, however, now nearly extinct, dis¬ 
appearing before the present rage for diminishing 
the size of the hog, and rendering his flesh more deli¬ 
cate ; points which, however desirable to a certain 
extent, may be carried too far.” 
A summary description is given of 
the breeds which at the present time 
are deemed most valuable. Among 
these are mentioned the Lincolnshire, 
Leicestershire,Essex, Neapolitan, Suf¬ 
folk, Norfolk, Cheshire, Berkshire, 
Hampshire, Sussex, and Chinese. 
Strictly speaking, none of these 
breeds can at the present time be 
considered pure or distinct, having in 
most cases been produced by various 
crossings. For instance, the present 
Berkshire breed, fig. 72, appears 
to be the result of several mixtures 
with the old Berkshire, which was a 
hog of nearly the largest class. Mr. 
Youatt states that 11 hogs of the 
pure original breed have been known 
to attain to an immense size, and 
weigh as much as 100 and 120 stone, 
of eight pounds the stone,”—equal to 
800 or 860 lbs. He describes one 
which is said to have a measured seven 
feet seven inches from the tip of his 
snout to the root of his tail, and seven 
feet ten inches in girth round the centre; five feet 
round the neck, ten inches round the thinnest part 
of the hind leg, and two feet across the widest part 
of the back. He stood three feet nine inches high.” 
But the breed is not now of an enormous size ; u their 
ordinary weight,” says Mr. Y., “ averages from 12 to 
15 score, and some will at two years 
old weigh 20 scoye ”—that is 240 to 
300, or in the latter case 400 pounds. 
With a view of lessening the size of 
the old Berkshires, improving the fla¬ 
vor of their flpsh, and rendering it 
more delicate, they have been crossed 
with the Chinese, Siamese, and Neapo¬ 
litan swine; and the produce has a 
greater aptitude to fatten, but are less 
hardy than the old stock. 
The Essex breed, fig. 73, is one 
of the most highly est-eemed in Eng¬ 
land. They are said to be indebted 
for their improvement to various cross¬ 
es, especially with the Neapolitan and 
Berkshire breeds. Those most es¬ 
teemed are entirely black. The late 
Lord Western is believed to have 
been the great improver of the Essex 
pigs. It is this family of swine which 
has attained such celebrity of late 
years in the hands of W. F. Hobbs, 
Esq., of Marks Hall, Essex. There 
appears to be a family of the Sussex 
swine which are similar, if not identi¬ 
cal with these, and are said to have been improved 
by the Western family. 
Mr. Stevens, author of 11 The Book of the Farm.’* 
remarks—“ As to the breed which shows the great- 
