694 



SWINE 



carefully examining the herds of that country, imported over 

 forty head. Later Allen imported more Berkshires and became 

 a prominent promoter of the breed. 



Characteristics of the Berkshire pig. The face of the Berk- 

 shire should be of medium length and gracefully dished ; exces- 

 sive dish is undesirable, as is a very short head, these two features 

 as a rule being associated with the smaller, less growthy type of 

 pig. The ears in the immature animal should be set wide apart and 

 carried strongly erect or point slightly forward ; with age the ear 



frequently leans for- 

 ward, but should never 

 lop over the eyes. The 

 typical Berkshire back 

 is not so wide as Poland 

 China or Chester 

 White, but is of good 

 breadth and carried 

 with a slight arch. The 

 body shows consider- 

 able length and depth 

 of side and is deep and 

 full at the front and 

 hind flanks. The rump 

 should be rather long, 

 level, and wide, with 

 the tail set high. In 



the. approved type the entire back outline shows less arch than 

 is characteristic of some of the other breeds. The jowl tends to 

 be only moderately full, the shoulders of medium thickness an-d 

 breadth, and the hams rather deep and full to the hocks, yet not 

 notably thick and round, like a Poland China. The legs should be 

 fairly short ; individuals are frequently too leggy. The bone is of 

 fair quality, and Berkshires stand moderately well on their feet. 



The color of the Berkshire has already been given, as relates to 

 the formative period of the breed. At the present time and in 

 fact for many years the characteristic color of the body has been 

 black. This has been illuminated by " six white points," the hair 

 of the face, tail, and lower legs being more or less white. White 



FIG. 326. Sensational Masterpiece 135260, one of 

 the great sons of Masterpiece 77000. Owned by 

 H. V. Shulters, Mentor, Ohio. This shows a great 

 boar in thin flesh on pasture. From photograph 

 by the author 



