Suffolk Down.—Large, rangy sheep, black-faced, hornless, with long, clean, black legs. Wool is of good quality and mutton is excellent. A good feeder and very prolific.
Swine, Pig or Hog
Swine, Pig or Hog (Sus).—There are numerous varieties of the domestic pig. Some have erect and some pendent ears, and those are most esteemed which exhibit the greatest departure from the wild type, notably in shorter and less powerful limbs, less muscular and more rounded forms, wider ribs, and greater wealth of flesh.
The domestication of the pig is remotely ancient, having been established among the Chinese for some thousands of years. It was brought to America by the early colonists. However, it is only during the last two hundred years that the pig has reached its present highly modified state of domestication, [256] and only during the last century has selective breeding been carried on to secure rapid growth and much fat.
The Chinese breed is renowned for its fertility. Its head is short and thick, ears erect, legs very short, chine high and broad, and jowl wide, belly hanging very near to the ground. As a rule it carries a small quantity of hair. The skin is usually dark, but the flesh is delicate and white. The Neapolitan breed is entirely black, with little hair, remarkably easy to fatten, but scarcely so robust in constitution or so prolific as the Chinese pig.
Swine are most profitably reared where corn and grass most abound; hence, they are found in America in largest numbers and highest development, the United States not infrequently having upwards of fifty per cent of the world’s supply. In America the industry centers in the Mississippi valley, where Indian corn is grown in greatest abundance and at least expense, particularly in the states of Iowa, Illinois, Texas, Nebraska, Missouri, Indiana, Ohio and Kansas. These swine are mostly of the four breeds of the large or “lard” type, viz.: Poland-Chinas, and Berkshires, Duroc-Jerseys and Chester Whites, the Poland-Chinas predominating.
DESCRIPTIONS OF REPRESENTATIVE
BREEDS
Berkshire.—Rather more than medium size. Snout of medium length, face dished. Ears nearly erect, well carried. Jowl heavy. Neck short with considerable crest. Shoulder, back and rump of good width. Body deep. Ham thickly meated, strong constitution. Color black with a white mark on face. White on each foot and on tip of tail.
Cheshire.—Medium size. Body has good length. Shoulders and hams well developed. Face slightly dished. Ear small and erect. Bone fine and of fair quality. Color white. Black spots often occur on skin.
Chester-White.—Medium size, face straight or very slightly dished. Ear droops and is somewhat loosely attached to head. Color white, hair in many specimens wavy or curly. Neck wide, deep and short. Jowl smooth, neat and firm. Shoulders broad, deep and full. Chest large, deep, full in girth. Sides full, smooth, deep; ham broad, full, long, wide and deep. Back broad on top, straight or slightly arched, legs short and straight. Coat fine. Weight of boars two years old 500 pounds, sows 450 pounds.