36 SWINE 



history of the Berkshire, American breeders improved 

 their herds by importing specimens from England, the 

 original home of the breed. 



There seem to be a few possible explanations why the 

 American breeder should have surpassed the English 

 breeder. First, the breeders of England who were for- 

 merly noted for the high class specimens that they bred 

 have either died or gone out of the business, which would 

 naturally leave breeders of less than the first rank, and if 

 none other appeared in the field with equal ability as 

 those that were first classed as the best, it would leave 

 the breeders of England without their leaders, or without 

 those who were best able to carry on the business. Sec- 

 ond, in the United States hog breeding has reached such 

 an extensive scale that the possibility of outstanding in- 

 dividuals appearing is much greater than in England, 

 where breeding is done less extensively. Also a few out- 

 standing American breeders have made considerable ad- 

 vancement. 



Although the Berkshire is classified with hogs of the 

 fat or lard type, it is universally considered as a medium 

 between the fat or lard hog and the bacon hog. In Can- 

 ada, where bacon hogs are produced almost exclusively, 

 the Berkshire is used along with the Tamworth and the 

 Yorkshire. In the United States, where the fat or lard 

 hog is being produced, the Berkshire fills the bill as well, 

 or better possibly, than any of the other breeds used for 

 the purpose. 



The Berkshire in its latest improved form is a hog that 

 has size, prolificacy and quality well developed. All 

 breeds show a considerable degree of variation, having 

 individuals that are good and individuals that are inferior. 

 Besides this most breeds that are being bred by a con- 



