BREEDS. Numerous breeds of the domestic hog have resulted from selection and crossing and from conditions of environment favorable to im provement. Apparently there were two original or native breeds in Great Britain, the old Eng lish hog and a breed found in the Highlands of Scotland. From these our modern improved breeds have been developed by crossing the na tive breeds with foreign hogs, principally the Chinese and Neapolitans. The modern white breeds, with fine bone. thin skin, short legs. a tendency to fatten at an early age, take these qualities from the Chinese hog: while the black breeds, of which the Essex is a type, get their qualities from the Neapolitan stock.
The Yorkshire is the principal of the English white breeds and is divided into three subvari eties, the Large Whites, or Large Yorkshires, the Middle Whites, represented by the Cheshires, and the Small Whites or Small Yorkshires, which are considered the smallest and finest of the white breeds. They mature early and fatten quickly.
The Large Whites are characterized by immense ize, although the best are rather tine boned and not Boar e. The Yorkshires a IT very popular in England. and white 51Vill• generally are preferred in that country. It is said that from this source came the American breed of Chester Whites, which •aS originated in Chester County, Pa. l'igs of this breed are aiming the largest, and in dividuals have attained a weight of 1300 pounds. They are said to be lacking in hardiness and to have a tendency to degenerate under careless treatment or neglect.
The flu rkshircs arc probably the most univer sally popular and widely disseminated of all the breeds. This breed is of English origin, and takes its name from the county Whenei• it came.
It is of large size. black in color with white on the face, and occasional splashes elsewhere, and fattens readily at any age. Great improvement has been made in its size and symmetry in recent years. The quality of the pork is unexcelled.
The Poland-Chinas divide honors with the Berkshires in the great mirk.produeing sections of the United States. This is also a black breed, and is a purely .:1inerican one, originating in (thin, It is not generally believed that any Polish cross was ever introduced in its develop. moat, in spite of its name. As now bred, the Poland-Chinas arc similar to the Berkshires, but show rather more white in their markings. They arc among the largest of hogs, but have been much improved in fineness of bone, early ma turity, and tendency to fatten at an early age.
The Jersey Reds or Duroes are a breed of un known which has long been quite exten in New derse•. They are also I:nitwit as Red Berkshires. They are rather coarse, hut are considered much hardier than the liner boned breeds. The Tamirorth is a large, coarse, 'leggy' hog, of a (lark chestnut color. more or less spotted with black. This animal has been widely ex ploited as a bacon hog. The Vielorias are a white breed of medium size, not widely raised in the United States: and the Essex is a black Eng lish breed, classed among the smaller breeds. It has not. become popular in the United States. Record books or registers are published in the United States for the Berkshire. Poland-China, Yorkshire, Chester While, and Duroc-Jersey breeds.