THE BERKSHIRE PIG. 447 



black, relieved by white down the nose, on the feet, and end of 

 tail. These latter are the more numerous, and represent the 

 recognised type. Mention of the former suffices ; our remarks 

 apply to the latter. Some writers attribute the difference to 

 the influence of either Chinese or Neapolitan blood. We are 

 inclined to believe that the Berkshires have been principally, if 

 not entirely, allied with the Chinese, of which there are both 

 white and black varieties. The original type would be easily 

 altered either way ; hence the two lines. We are also of opinion 

 that in neither have the original qualities been greatly interfered 

 with, and we question if the Berkshire has been modified by the 

 introduction of foreign blood to the same extent as many other 

 breeds. For instance, we still find occasionally the lop ears 

 spoken of by Loudon. The features are moderately long, and 

 not fine, like the Neapolitan, or short, as the Chinese ; but, if 

 the improvement has not been entirely due to crossing, there is 

 no doubt about the changes that care and attention have pro- 

 duced. 



The Berkshire pig is, taken in all points, of a thoroughly 

 useful character, fulfilling all the requirements of modern 

 farming. If our object is to feed small for the London market, 

 other varieties can be named more suitable ; and again, if we 

 require only large bacon, it is possible that we should find more 

 serviceable animals amongst the large improved white sorts. 

 But if, as is usually the case, we require animals that are suit- 

 able either for making pork or bacon, that arrive at maturity 

 early, that are hardy, and capable, if required, of picking up 

 their own living in the straw yard or the stubbles — in short, if 

 we want a rent-paying sort, suitable for practical purposes, 

 not for hothouse pets, then the Berkshire will meet our require- 

 ments better than any others. Hence their popularity and 

 distribution, which, originally confined to the county from 

 which they are named, is now extended far and wide throughout 

 the midland and western counties. Nor is their influence con- 

 fined to this country. Ireland owes more to the Berkshire than 

 to any other, and probably all other breeds combined, for the 

 transformation of the Irish pig, which was noted for ungainli- 

 ness, length of leg, coarseness of bone and offal, and slowness 

 X)f growth, and which now is practically of the Berkshire type — 



