THE FAT OR LARD BREEDS OF SWINE 419 



It is difficult to secure data regarding the relative early 

 maturity of different breeds, but the Berkshires certainly 

 stand well in this respect. They attain reasonably good 

 weights at an early age and fatten readily. It is a matter 

 of dispute whether they are equal to the Poland-China in 

 point of early maturity, some good authorities placing the 

 Poland-China first, while others would place the Chester- 

 White or Duroc-Jersey at the head of the list. As a 

 matter of fact, it is quite probable that among the best 

 representatives of the breeds mentioned, there is not any 

 very marked difference in point of early maturity. 



As an economical converter of feed into pork, the Berk- 

 shire is probably not excelled, although it would be too 

 much to say that it leads other breeds in this respect. 

 Breed experiments have been conducted at several agri- 

 cultural experiment stations, but if we study each individual 

 experiment carefully, we will be forced to the conclusion 

 that the ability to make economical use of food is appar- 

 ently a question of individuality rather than one of breed. 

 With our present knowledge of the problem, we feel safe 

 in stating that the Berkshire will produce pork as cheaply 

 as any other breed. 



The flesh of the Berkshire is of excellent quality, and 

 carries a large proportion of lean to fat. Investigations 

 regarding the quality of meat from different breeds gener- 

 ally agree in giving the Berkshire a high place both in 

 quantity of lean and fineness of quality. With more 

 length of side, and less tendency for the fat to run unduly 

 thick over the top of the shoulder and neck, the Berkshire 

 would make a capital " Wiltshire side " of bacon. 



Berkshire sows of the more lengthy type are prolific, and 

 generally make good mothers. The extremely fine, short 

 type of sow does not, as a rule, produce such large litters. 



