480 



THE PIG 



only alien blood in its veins, but that, when killed, it exhibits far 

 too large a proportion of fat. 



The quality of Berkshire pork, viewed from the standpoint of 

 the American market, is of the very best class. Fed in the same 

 manner, in comparison with the Poland-China, Chester White, 

 and Duroc-Jersey, the Berkshire will show a class of meat with 

 a larger percentage of lean than any of them. In feeding experi- 

 ments conducted by the author at the Indiana station, in a com- 

 parison of Berkshires and Poland-Chinas bearing on the influence 

 of food on carcass, the larger percentage of lean to fat in the 



Fig. 225. A pure-bred Berkshire barrow, bred by the Ohio State Uni- 

 versity, one of the grand-champion pen at the International Live 

 Stock Exposition, Chicago, 1905. Photograph by the author 



Berkshire was strikingly shown. The meat of this breed has a 

 fine grain and, when not all corn fed, a desirable blending of fat 

 and lean. In certain localities where select sausages are made 

 Berkshire pork has been relied upon for securing superior quality. 

 Where properly fed this breed makes a bacon pig of high class, 

 and is so regarded in Great Britain, though it may not be the 

 equal of the Large Yorkshire or Tamworth in this respect. 



The cross-bred or grade Berkshire, where fair samples of pigs 

 are used in breeding, merit high praise. A cross of Berkshire 

 boar on Poland-China sows produces offspring that feed rapidly 

 and sell well, the two breeds blending admirably. This cross 

 gives more vigor and a better feeder. Also a cross of the 



