OHAPTEE II. 



THE BERKSHIRE PIG, 



N placing the BerksMres at the head of the list, we 

 have been guided by the fact that they are more 

 extensively cultivated than any other distinct breed 

 —a safe indication that their qualifications render 

 them more generally useful. Although classed as a large sort, 

 they occupy in this respect an intermediate position, and are 

 probably smaller than their originals, which are described by 

 Loudon as "being in general of a tawny, white, or reddish 

 colour, spotted with black; large ears hanging over the 

 eyes ; thick, close, and well-made in body ; legs short ; small in 

 the bone ; having a disposition to fatten quickly, and when well 

 fed the flesh is fine ; feeds to a great weight ; is good for 

 either pork or bacon." The tawny or reddish colour has 

 entirely disappeared, although every now and then we have 

 reddish spots occurring, which may be taken as a proof of 

 Loudon's accuracy ; and, as in one instance — that of the Tam- 

 worth breed — ^the tawny skin is retained, it is probable that 

 these animals had a common origin with the Berkshire, the 

 present divergence resulting from the effects of crossing. 

 Another evidence of the original colour is found in the pinkish 

 hue of the skin, which still distinguishes the improved Berk- 

 shire from other animals — such as the Essex and Suffolk — 

 which owe their prevailing characteristics to a larger infusion of 

 Neapolitan blood. History is silent as to the means by which 

 the improvement was made. We have two distinct varieties — 

 viz., such as are wholly white, of which the Coleshill and 

 Windsor breeds are examples; and such as are principally 



