416 THE BREEDS OF LIVE-STOCK 



and possessed lopped ears; but even in its unimproved 

 state, it had a reputation for producing a good quality of 

 meat. 



As to the method of improvement, it is said by some 

 that black Siamese boars were used on the old Berkshire 

 sows, and some persons state that white, and black and 

 white Chinese boars, were also used. It is easy to under- 

 stand how breeds of the type of Siamese and Chinese 

 swine should be eminently well adapted to modifying the 

 original coarse type of Berkshire. A. B. Allen favors the 

 theory that Chinese blood was used to some extent, and 

 from his investigations in England, fixes the beginning of 

 improvement in the Berkshire by crossing at some time 

 previous to 1780. 



503. History in America. According to Allen, the 

 first importation of Berkshires to America was made in 

 1823, by John Brentnall of New Jersey. The next im- 

 portation was in 1832, and great numbers have been 

 brought into the United States since that time. It is 

 stated that the first importation to Canada was made 

 about 1838. Coburn states that for ten years subsequent 

 to 1831, speculation in importing and selling Berkshires at 

 inflated prices was rife in the United States, and that the 

 methods employed by speculators did much to prejudice 

 persons against the breed, and seriously retarded its 

 progress. The breed has outlived this prejudice, how- 

 ever, and has firmly established itself in the confidence 

 of both American and Canadian farmers. 



504. Description. The Berkshire is a stylish, hand- 

 some hog, the best type being of rather more than medium 

 size, although not so large as the Large Yorkshire or the 

 Tamworth (Fig. 85 and Plate XV). The snout is of me- 

 dium length, and the face dished. The ears are generally 



