Chinese Swine

1895

The American swine of today are very different from their English ancestors, who a few centuries ago constituted one of the chief sources of British wealth. The improvement in the race is largely due to the introduction of the Chinese and Neapolitan breeds. The crossing of the former upon the English hog has resulted in the production of the Berkshire, Essex, Poland-China, Small Yorkshire and Suffolk breeds.

The Chinese hog is remarkably prepotent, as is shown by the tendency of the modern breeds to revert to the original type. This is doubtless owing to the many centuries of inbreeding which have so firmly fixed its characteristics. One of the most important of these is its propensity to fatten under the most adverse circumstances. This superabundance of fat prevents the flesh of this breed being highly esteemed in this country, but it has had a most valuable effect in modifying the lean, gaunt hogs of England, while the Neapolitan has added delicacy of flavor.

The original Chinese hog is a very peculiar shape. It has a long body, with short legs, very heavy jowls, small prick ears, short head, neck and snout and the eyes wide apart. In color it is white or black, or a mixture of both, with the white predominating. — St. Louis Post-Dispatch.