SMALL WHITE PIGS. 467 



tliat, generally speaking, the produce of the Berkshire sow and 

 the small-bred boar are white, occasionally, but not often, 

 spotted. In form and character they follow the sow rather 

 than the boar, completely contradicting the theory advanced by 

 Mr. Fowler and others, that form follows the sire and the 

 internal parts take after the dam. We have not gone on with 

 the cross, probably the second generation would be more 

 mongrel. For mere feeding purposes we have found the cross 

 most excellent. 



It is rather difficult to write a description of an animal so as 

 to convey an intelligent idea of that which we wish to represent. 

 Mr. Harrison Weir's excellent drawing will assist the reader. 

 The head, although in the matter of money value small, is of 

 the highest importance as giving beauty and character. The 

 snout should be dished, and so small that, when the animal is 

 fat, all we see are the upturned nostrils ; these should be small ; 

 the forehead, flat and broad. In the fat animals the position 

 of the eyes is indicated by creases of fat ; they are invisible. In 

 the store animals the eye should be large and lively. G-reat 

 importance attaches to the size and form of the ears— by no 

 other mark can we so accurately determine the purity of 

 breeding ; they must be small, and not drooping, but slightly 

 inclined forwards, wide set apart, and covered with short, soft 

 hair. In order to complete the short, handsome head, the 

 chops must be full and large ; it is this which gives the 

 wonderful side view, which is so admirably rendered in the 

 picture. The neck is very full, and the head well set on, at a 

 somewhat lower level than the line of the back. The shoulders 

 are wide and well covered, sloping back into the carcass, and 

 thus avoiding the hollow and deficient fore flank so often seen 

 and so unsightly. The ribs are full, and the lohi sufficiently 

 wide to preserve the uniform contour ; the tail set on high, 

 though hardly so much in a line with the back as in the black 

 Suffolk, to which breed, it will be seen, the outline bears close 

 resemblance. The hams are deep and square — " meat down to 

 the hocks " is a very correct description of this important part ; 

 bone fine and offal light. They are remarkably heavy, 

 according to size, and very complete for age. The admirable 

 specimens shown at Birmingham fat show as under six months 



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