Berkshire sow, Elphick's Matchless, a prize winner owned by Mr. Edwin 

 Buss, England. ^ 



DESCRIPTION OF THE BERKSHIRE SWINE 



rjURlNG the last century this British breed of swine has been the subject of high 

 breeding and careful selection. Writing in 1700, Lawrence describes the Berk- 

 shire as being "long and crooked in snout, muzzle turning upwards, ears large and 

 heavy and Inclined to be pendulous, the body long and thick but not deep, legs 

 short, bone large and great size." In "The Complete Grazier," written in 1805, the 

 Berkshire of that time is described as follows : "Color reddish brown, with brown 

 or black spots, sides very broad, flat legs, ears large and pendulous over eyes, body 

 thick, close and well made." The modern type of this breed reflects many changes 

 from the old, as it represents a hog that is black in color with white on the face, 

 feet and tip of tail. They are not such a large hog as those of the original stock as 

 they are long in type, trim without undue roughness over the shoulder or promi- 

 nence of hips. The face is short and dished, the ears short, pointed and erect, jaws 

 full, back broad and straight, full over the shoulder, the loin thick and level and 

 the hams especially full with short, strong and straight legs. Straightness in lines 

 and trimness and smoothness over all parts are leading Berkshire characteristics 

 and these should be strongly in evidence along the back and especially from the 

 hock backward as the hind quarter should come out square to the tail and be full. 

 As straightness and strength of legs are leading Berkshire features, it should be 

 noted that the fore legs drop straight without any crookedness at the knee and the 

 hind legs should not appear cramped above the hock. A thick coat of black hair 

 lying close to the body and without swirls should contribute much to the general 

 appearance of smoothness which is due in the main to an even covering of firm yet 

 mellow flesh. See oiBcial scale of points, page 158. 



