The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1910-04-20
The Best Breed OF Hogs.

we are often asked, What breed
OF hogs would you advise me to get?"
or what is the best breed of hogs?'-
or some similar question.
TO all such inquiries we are com
pelled to make substantially one an
swer: There is no best breed of
hogs. While some breeds are better
adapted to certain conditions than
others,any Of the leading breeds will
give good results when properly
cared for" The best breed for any
man is the breed he likes best-the
one that looks best to him, to the
breeding of which he can bring the
most enthusiasm, and from which he
can get the most satisfaction.
Considering the great interest TAX
en- in hog raising just now and the
unfamiliarity of many farmers with
the characteristics of the different
breeds, little information along
these lines may be of value.
The black hogs best known in the
South are the Berkshire, the Poland
China and the Essex. The Berk--
shire is a medium to large breed,
weighing at maturity from 400 to
500, or even 500 pounds. They have,
erect ears. dishedface, and white
points" when perfectly marked
that is. the feet, the tip of the tail q,
the nose are white. They are hard
prolific, good rustlers, mature early
and are noted for uniformity Of type
and coloring. They probably fatten
less readily than Poland Chinas or
Chester Whites but are better graz
ers and more active, and make meat
of the finest quality. They are gen.
orally classed with the bacon"
breeds.
The Poland China is more distinct
ly of the lard" type. is slightly larg-
er, more compactly built, fattens, as
rule, more readily and at an earlier
age. Poland Chinas have dropping
ears, white points, great depth Of
body, and are a splendid type of the
feeding animal. They are prime fa-
vorites in the Corn Belt.
The Essex is a smaller breed, fat
tening early and of the purely lard
type.
In red hogs the Duroc- Jersey
called also Jersey Red, Red Duroc
etc.-represents the early-maturing
lard-producing type, while the Tam
worth is the truest representative we
have of the bacon type.
The Tamworth is one of the larg
est breeds, weighing often 1000 to
1900 pounds. They are long-bodied
slab-sided, long-legged, long-snouted,
are not easily fattened but make ba-
con Of the best qaulity. They are
noted for prolificacy, IL to 16 pigs
at litter being common, are hardy
and we'll adapted to grazing.
The Duroc-Jersey is much more
popular in the South. In color they
should be bright cherry red, and
much resemble the Poland China in
size and general makeup, chough a.
little more "rangy." They are prolific,
hardy, gentle and excellent feeders.
The Chester White-O. I. C.-is a
large white hog. with dropping ears.
often curly coat, and blocky, COM
pact form. They are slightly larger
than the Poland China erd one of the
best Of the lard breeds.
Large Yorkshires resemble the
Berkshires in contour and type. but
are larger, rangier and pure white
in color They are classed with the
bacon breeds, and often attain a
weight of 1000 pounds or more
They do not fatten as readily as the
lard breeds, but produce bacon of
fine quality.
The Hampshire, or Thin -Rind, is a
black hog with a white belt around
its body; and the Foot is dis
tinguished by it's solid hoof.
The man who wishes to go into
the business of breeding hogs should
select the hog that suits him best and
then do all in his power to build up
his strain to the highest possible de-
gree of excellence, keeping it at all
times true to type and rigidly dis
carding any inferior specimens. To
the man who is willing to do this
and who has a natural adaptability
to the work, no branch of the live
stock industry promises greater or
more speedy returns. The selection
of the breed is a matter of individual
preference; but the selection Of good