DEVELOPMENT OF THE BREEDS 81 



closely related. By proper selection the size and con- 

 stitution of the larger hog was combined with the sym- 

 metry and tendency to fatten of the smaller hog, thus 

 producing a large, early-maturing hog, with good quality 

 and at the same time retaining constitution, vigor and 

 activity. Following this, improvement was made by 

 selection and by care and feeding. To summarize this 

 method by which the Large Yorkshire was developed the 

 pedigree form on page 80 may be of assistance. 



THE BERKSHIRE. 



The Berkshire originated in Berkshire County, Eng- 

 land, as a result of the work of breeders in one of the pre- 

 viously mentioned isolated communities. This is what is 

 called the Old English Berkshire. It was a hog of great 

 size, and in form was long and deep in body with good 

 constitution and well filled hams. The quality of the 

 meat was said to be better than that of any other breed 

 in England at the time. They were rather poor feeders, 

 however, attaining maturity at from two and one-half to 

 three years of age. In color they were buff, sandy, or 

 reddish brown spotted with black. The coat was made 

 up of rather long curly hair and some bristles. The ears 

 were heavy and hung down over the snout, the shoulders 

 were thick and heavy, the back broad, the sides flat, the 

 hams thick and heavy, and the legs very strong. 



This foundation stock of the modern improved Berk- 

 shire was improved by crossing with individuals of the 

 Neapolitan, Siamese and Chinese breeds which, as will be 

 remembered, belong to the Sus Indica type and are found 

 in southern Europe. Thus the modern Berkshire being 

 a cross between hogs of the southern type and the orig- 

 inal English Berkshire which was somewhat of the Sus 



