THE FORM OF A GOOD PIG. 19 



and the whole carcass appearing to be a solid mass of 

 flesh." Bakewell left no record of his mode or principles 

 of breeding, but the following sentence from the descrip- 

 tion of his pigs above quoted, throws light on the point 

 we are now considering : " These pigs are remarkably fine- 

 boned and delicate, and are said to lay on a larger quan- 

 tity of meat, in proportion to bone and offal, than any oth- 

 er kind known." In other words, Bakewell, with all his 

 skill, could not obtain fineness of bone, and length too, 

 any more than a builder could reduce the size of his 

 bricks, and then make the same number form as long a 

 wall. What he probably did, was, to take a large pig and 

 reduce the size of the bones, and consequently the length 

 of body, without reducing the breadth and depth of the 

 animal. 



In a common sow, to be crossed with a thorough-bred 

 boar, length of body is often very desirable ; but in a 

 thorough-bred pig it is a doubtful quality, as indicating a 

 want of breadth and fineness of bone. 



The head of a pig should be set close to the shoulders. 

 The broader and deeper the cheeks, the better, as next to 

 the ham and shoulder there is no choicer meat on the pig. 

 A well-cooked cheek of bacon, with roast chicken, is a 

 dish for an epicure. 



The snout should be short and delicate, and the ears 

 small and fine. A thick, heavy, pendant ear is an indica- 

 tion of coarseness and is never desirable in a thorough-bred 

 pig. It should be small, fine, soft, and silky. It should be 

 well set on the head and lean a little forward, but not fall 

 over. An ear that is upright indicates an unquiet disposi- 

 tion. 



