Breeds of Hogs 425 



other pigs in England. They were described at that time 

 as being reddish-brown with black spots, with large 

 drooping ears, short legs, fine bone, and inclined to fatten 

 at an early age. Another writer at about the same time 

 said they were large-boned, with turned-up snouts, and 

 some of the specimens very large. On this stock Chinese, 

 Siamese, and Neapolitan blood was used with the effect 

 of reducing size, increasing refinement and the early 

 disposition to fatten. In 1830 they were said to be of 

 a sandy or whitish-brown color spotted regularly with 

 dark brown or black, erect of ears, the head, snout, body 

 and legs short, and producers of superior bacon. Most 

 of this development took place in Berkshire and neighbor- 

 ing counties in central southern England. 



The first importation to America occurred in 1823. 

 From then on to 1841 several fairly large shipments 

 were made. By 1845 there were well-established herds 

 in New Jersey, New York, and Pennsylvania. 



The dominant characteristic of the Berkshire is its 

 excellent killing qualities. The carcass is unusually firm 

 and contains a very high proportion of lean meat of the 

 finest texture. This is the principal reason why it is 

 popular in Canada where it is bred along bacon type 

 standards, and for the preference which many American 

 packers have expressed for the breed. They are very 

 prepotent, unexcelled in rustling qualities, and quickly 

 adapt themselves to new conditions. As bred in recent 

 years, they are medium as to size. The rather tardy 

 recognition by the association of the need for more size 

 to meet the new demand, has lost for the breed some of 

 its former popularity in the corn-belt. However, with 

 the emphasis which is now being placed in selection on 

 size and feeding capacity, and the general disposition 



