evidently descended from the wild long-legged, flat-sided race; but judicious crosses with the Hampshire and Berkshire breeds, have now made it a well-shaped, profitable animal. The Guernsey pigs of the present day fatten readily and cheaply, and often attain to an enormous size. One was killed not long since weighing 640 pounds, offal not included. The pig here forms part of the establishment of every cottager, and is kept a close prisoner in his sty, where he is well supplied with buttermilk, bran, potatoes, cabbages, and all kinds of vegetables during the spring and summer, and fed almost exclusively on parsnips from September. They are generally killed at about twenty months old, and weigh then from 300 to 400 or 450 pounds. Pork forms the staple food of the Guernsey farmers and cottagers. The author has here to acknowledge his obligation to Colonel Lake, of Woodlands, Guernsey, for the information so kindly contributed by him.
Sark.—The swine here are very similar to those of Guernsey; if there is any difference, it is that they are somewhat larger. They are managed in a similar manner, fatten well, and are profitable animals.
Alderney.—Here, too, the original large breed have been improved by judicious crosses. The fat hogs reach an enormous size, sometimes even outweighing a tolerably fed cow; but 500 pounds is no uncommon weight.
The Isle of Man.—Here the original breed of swine are small, wild, apt to fatten, and that without much care or attention, and yielding excellent meat. Crosses have been introduced, which perhaps have better adapted the animals to the system of sty-feeding; but we question whether they can be said to be improved by having been rendered more dependent upon the care of man.
The Hebrides, or Western Isles. The most common breeds of these islands are generally considered to be aboriginal, and lineally descended from the wild boar. These swine are described as being very small, active, and shaggy, of a grayish or dirty yellow color, grazing wild upon the hills like sheep, their sole food herbage and roots, and receiving no other sustenance or shelter all the year round but what is furnished them by nature, yet being in good condition, and affording excellent meat. When artificially fed, and carefully sheltered and tended, they will attain to a very considerable bulk, without any deterioration of the quality and flavor of their flesh.
The Shetland Islands.—The breed of swine here, very much resemble those we have just been describing. They are small, of a dirty white or yellowish brown color, remarkably strong in the snout, with sharp-pointed ears, and arched back, from which rises a forest of stiff brustles. When poor, the flesh of these animals is coarse; but those which are properly fattened yield sweet and deli-
