398 



THE ESSENTIALS OF AGRICULTURE 



525. The Berkshire. The Berkshire originated in the county 

 of Berkshire, in south-central England. It is the oldest of the 

 improved breeds of hogs, having been known as a breed since 

 1789. The first Berkshires introduced into America probably 

 were imported about 1823. While the breed originated in Eng- 

 land, the greater part of its improvement has been accomplished 

 in America. The Berkshire (Fig. 201) is somewhat longer of 

 body and not so wide as the Poland China. It is generally re- 

 garded as a bacon hog in England and Canada, although as used 

 , in the corn belt it is 



distinctly a lard hog. 

 Quality and smoothness 

 are Berkshire character- 

 istics. The head and 

 face of the Berkshire 

 is of medium length, 

 the face being deeply 

 dished. The lgs are 

 fairly short. The back 

 of the Berkshire should 

 be fairly wide and level 

 or slightly arching. The 

 sides should be long 

 and deep, and the hams 

 and shoulders deep and full. The Berkshire, like the Poland 

 China, is black, with white on the feet, the tip of the tail, and 

 the face. 



526. The Chester White. The Chester White hog was first 

 developed in Chester County, Pennsylvania. Later the Ohio 

 Improved Chester Whites, commonly known as O. I. C., were 

 developed. In form the Chester White (Fig. 202) is not greatly 

 unlike the Poland China, but it is larger in every way. The head 

 is of medium length and the face is straight. The ears point 

 forward and break from one third to one half from the outer tip. 

 The back is wide and slightly arching. The body shows good 

 depth, the shoulders are full and smooth, and the legs are of 



FIG. 201. The Berkshire type 



