78 HARRIS ON THE PIG. 



good little pig is very well, but a good big pig is better, 

 if with aptitude to fatten : two exhibited at Chelmsford, 

 in 1856, (of Sadler's breed) weighed, each, twelve score at 

 seven months old, and with that weight, were of such 

 good constitution, that they were well upon their legs. 

 They had walking exercise in an orchard every clay while 

 fattening.' 



" One of the most extensive farmers in West Norfolk 

 writes: 'Dissatisfied with the Norfolk pigs, I flew to 

 Mr. Sadler, of Bentham, Wilts, gave him 20 guineas for 

 three sows and a boar. I sold over one hundred in the 

 first eighteen months for 2 each when ten weeks old, and 

 the only complaint I have is, that they do not breed so 

 many as the old Norfolks ; but I say eight or nine good 

 ones are better than ten or eleven ordinary ones. They 

 are good graziers, and our butchers are very fond of 

 them. There is plenty of lean meat with the fat, which 

 is not the case with the fancy pigs. The cross between 

 the Berks boar and Norfolk sow (white), like all cross 

 breeds, is most profitable to the feeder, but we must have 

 pure breeds first.' 



"This Norfolk opinion," says Mr. S., " is confirmed by all 

 my correspondence. The Berkshire pig is in favor in 

 every dairy district, either pure or as a cross, but chiefly 

 as a cross ; he does not fatten so quickly as some other 

 breeds, but his constitution and bacon quality are famous. 



" The average weight of a bacon improved Berkshire 

 hog, fit to kill, will be about 400 Ibs. The ham-curers 

 who purchase from these farms, prefer the small breed of 

 Berkshires, of from nine to fourteen score. 



"The improved Berkshire boar was used to give size and 

 constitution, many years ago, to the Essex ; and the most 

 eminent breeder of Essex has informed me that on one 

 occasion, in a litter of Essex pigs, two little pictures of 

 the Berkshire boar, their remote ancestors by at least 

 twenty-eight years, appeared. It seems to be generally 



