The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1870-02-12
Observation-Disclosures.
Chester White lIexs.

Chester White H0gs.
The Chester White 10 not an original breed Of
hogs, but is derived from cross Of the best stock
in Englend with the Chinese or Siamese hog
From these two, the former large and somewhat
coarse. the latter smaller and With fine points, q
breed has been obtained which grows TO good
size, fsttens quickly and easily and makes the
best quality Of pork at . very small cost. Several
OF these improved hogs were imported to Chester
Co, Pa, over sixty years ago, since which time
the stock has been carefully bred by number
of our best farmers
The breed has been still further improved in
this country BY introducing strain of Suffolk
blood, though it has reduced the SIZE This is
doubtless an Improvement over the coarse and
heavy hog, as grown by some OF our breeders
in this country, which does not mature early
and suffers great loss in waste and 0ffal. A
neat medium hog, weighing about 400 pounds,
from IL to 10 months old, is sufficiently large
for farmers, and more profitable than the large
coarse size The Chester White as bred in
this vicinity il more profitable for the farmer,
both for use and trade, than any other. 1t pro.
duces more pork on given quantity of feed in
shorter time than any other breed The Chi.
nese hog, from which, crossed with the English
hog, the Chester White is obtained, is the best
for its size, and in some other respects known
The flesh is exquisitely delicate, especially that
of the sucking pig, and it fattens rapidly and at
little cost. Yet it yields 80 much fat that it
fails to make the finest bacon It is little ten
der too, and does not thrive in the western lati-
tudes, where the weather is severe For cross
ing With other breeds it has proved very benef-
cial and useful, and the nearest approach to it
in this country is the Prince Albert Suffolk.
which is derived chiefly from the Chinese breed
The latter, though they do not grow to great
weight. fatten early and produce the sweetest
quality Of Bacon. The Chester White, as bred
here, possesses all the good qualities of the
Prince Albert Suffolk, together with the large
size required by the selection of animals of this
stock for breeding. There is bad and in.
different stock among the best breeds, which
should always be rejected, in order to pre-
serve and improve them. The following
rules apply in the selection of Chester Whites,
and may be used to advantage for other breeds
as we'll. The strain from which the breeder Sc.
lects should be noted fer fertility In breed
ing sow this quality is essential, and is inheri-
ted She should be a careful mother, with
sufficient number Of dugs for a litter of twelve,
SOW will display the instinct, which predomi.
nate in the breed to which she belongs Both
the boar and SOW should be sound and healthy,
and in fair but not very fat condition, 70 breed
well. The Chester White is noted for its good
size aud health, for fattening rapidly and early
and for good form. Form IA applied to hogs. re-
lates to the development of points which secure
profit and economy TO the owner and breeder
These points in the Chester White denote the
degree of purity of blood. The head should be
Of medium size, high at the forehead and short,
with animated and lively eyes The ears
should be of medium size, thin, sharp and
half dropping. The cheeks should be deep
and full, the neckIdeep, and dishiug grace.
fully from the back Of the head, merging
gradually into broad breast. The shoulders
should be set we'll apart at the collar BONE the
body should be deep round, we'll barreled, with
ample chest, broad loins, and straight, fiat,
broad back. The tail should be slender, the
hams round, full and we'll developed; the limbs
fne.boned, with clean, small joints, ending in
good compact hoofs closely set together If In
perfect health the animal will be lively, ANNA.
ted, hold up its head and move freely 1t is
then in good breeding condition.
The bristles should be fine and rather scantv,
as TO allow the skin 10 show through. which
should he white and glossy. The color of the
animal should be pure white, but occasionally q
small black SPOT or two appears In some of the
best specimens This doubtless comes from the
black Chinese breed, which was also crossed with
the English hog in Bedfordshhire, England,
though the white was generally selected, in order
TO preserve the characteristics Of the breed, but
fine hog should not be rejected because small
black spots appear.-Deit.s Farm Journal