1858. 
THE C/ULTIYATOB, 
287 
Improved Esses Figs. 
Of this breeds one of which is represented above, 
Sanford Howard writes as follows, in the Wool Grow¬ 
er and Stock Register: 
This is one of the most valuable breeds now known. 
The establishment of the breed is generally credited to 
the late Lord Western. It has of latter years been ex¬ 
tensively known in the hands of the noted breeder, W. 
Fisher Hobbs, of Marks-Hall, Essex. It has perhaps, 
carried more prizes at Smithfield, within the last ten 
years, than any other breed. As before mentioned, it 
was derived from a cross with the Neapolitan, and in¬ 
herits the color of that race, with more size, finer sym¬ 
metry, and much better constitution. Stephens, author 
of the Book of the Farm, and the Farmer’s Guide, 
says: “ As to the breed which shows the greatest dis¬ 
position to fatten, together with a due proportion of 
lean, I never saw one equal to that which was originat¬ 
ed by Lord Western, in Essex. They were exceed- 
ingly gentle, indisposed to travel far, not very prolific, 
however, but could attain if kept on, to a great weight, 
and so compact in form, and small of bone and offal, 
that they invariably yielded a greater amount of pork 
than was judged of before being slaughtered. The offal 
was small, and more delicious ham was never cured than 
they afforded.” Martin says: “ These animals fatten 
quickly, grow rapidly, and yield very superior meat. 
The hogs, when fattened, will sometimes weigh 26 
or 28 stones, (14 lbs.,) often 18 or 20,”—equal to 252 
to 392 pounds. 
The only animals of this breed in this country, with¬ 
in our knowledge, are in the possession of L. G. Mor¬ 
ris, Esq., of Fordham, Westchester county, N. Y., or 
of persons who have obtained the stock of him. His first 
importation was made about a year since, and his last 
the past autumn. Some of these animals were procur¬ 
ed directly from W. Fisher Hobbs, and were of that 
gentleman’s best stock. 
A variety of the Sussex breed is closely allied to, and 
may be identical with the Essex. Some of this variety 
were introduced into this country several years since by 
Mr. Henry Parsons, now of Guelph, Canada West. The 
writer of this article obtained stock from Mr. Parsons, 
and from the experience of several years, can say he 
never had any swine that gave more weight of carcass 
in proportion to the food consumed, and never any 
which equalled them in quality of meat. 
There is a white, or nearly white variety of Essex. 
Specimens were imported by the late Mr. Stickney, a 
part of which are now in the possession of Mr. H. H. 
Williams, of Roxbury, Mass. 
Vicious Cattle. 
The common ec vice ” of jumpiug and throwing fences 
is taught to cattle, with scarcely an exception, by their 
owners and care takers. Fences half down, soon fall 
by the rubbing of cattle, and teach the first lesson, es¬ 
pecially if cattle have any shrewdness in observing cause 
and effect; very fine feed just over a very poor fence, 
is the next lesson; letting down bars and rail fences to 
the halves from laziness, so that the animal has to take 
a leap, is the third lesson—and this last is often first, 
second, and third with sheep, until they will scale any¬ 
thing. These three lessons are usually quite enough, 
but a fourth is often added, namely, placing one addi¬ 
tional rail on the fence each successive day, as they be¬ 
come more skillful, for the ostensible object of keeping 
the jumper within bounds, but really operating as a most 
ingenious contrivance to teach the art of vaulting. We 
have heard of French being ee taught in six lessons 
but very few animals require more than the above four 
to enable them to take ee French leave ” of any ordi¬ 
nary enclosure. —■&,— 
Hoven in Cattle. 
The practice of puncturing with a knife when severe 
cases occur of hoven in cattle, we have long been ac¬ 
quainted with, and know its safety and efficacy. As 
it is, however, very important to make the incision in 
the right place, we give the following directions, from 
the Farming Mirror , a new and useful monthly agri¬ 
cultural journal, just commenced at Lyons, N. Y. 
ee Take a piece of twine, and hold one end on the most 
prominent point of the left haunch bone, the other end 
on a point formed by the union of the last rib with the 
spinal column or back bone. A point at equal distance 
from each end of the string will be the place to punc¬ 
ture. Use a sharp pointed knife, about three inches 
in length, and with sufficient boldness to make the in¬ 
cision at a single effort.” 
Hogs in Kentucky. —Returns from fifty-seven 
counties in Kentucky show that there has been an in¬ 
crease of 123,000 hogs, over the same period last year. 
