BERKSHIRES. 



presence is regarded with disfavor, and they are entirely excluded by 

 breeders of the more fashionable strains. ) The face is short, fine, well 

 dished and broad between the eyes ; ears erect or inclining forward, stiff at 

 base, but so thin and delicate as to shake and tremble with every move- 

 ment of the animal ; jowl heavy ; neck short and thick ; shoulders deep 

 and full ; back broad and straight, or slightly arched ; long ribs well 

 sprung, giving roundness of barrel, and short ribs long and spreading, 

 giving breadth and fullness of loin. The hips are long, heavy, round 

 and deep, bearing their flesh well down to the hock ; tail fine, small and 

 set well up to the sacral curve ; legs short, straight, fine-boned and set 

 wide apart ; body medium to long ; hair fine, rather thin in fashionable 

 strains, and skin elastic and pliable. 



The following Scale of Points has been adopted by the American 

 Berkshire Association (John G. Springer, of Springfield, 111., secre- 

 tary), and is now in general use : 



Color 4 



Face and Snout 7 



Eye . . . 



Ear . . . . . -. .. 



Jowl 



Neck 



Hair 



Skin 



Shoulder 7 



Back . 



Forward 47 Perfection 100 



Secretary Springer writes under date December 21, 1892 : 



"* *Twelve volumes of the American Berkshire Record have been published 



* * Volume XIII., for which entries are being made, will be closed in a short time.* 



* * The last number recorded at this writing is 28780. 



" Among swine the Berkshire has continued to hold its place in high esteem, and is 

 to-day, as has been the case for years, the standard for comparison of other breeds. The 

 Berkshire in America has in the last few years made great progress in excellence, so that it 

 is thought that we now have here the best in the world, and to prove this our breeders 

 are quite anxious to come in competition with English breeders at the World's Columbian 

 Exposition.*" 



CHARACTERISTICS. 



The Berkshires possess great muscular power and extraordinary 

 activity. This latter feature is, indeed, very generally considered a serious 

 objection, inasmuch as too great activity is not conducive to an economical 

 production of fat. The sows are noted for their prolificacy, and the 

 pigs when dropped are strong and lively. They may be fattened for 

 market at any age desired, and when continuously and properly fed attain 

 great size and weight. The average live weight of well kept shoats placed 

 on the market at nine to twelve months old should be from 240 to 300 

 pounds. When mature, a weight of from 500 to 650 pounds is not un- 



