Berkshire sow, ELPHICK'S MATCHLESS, a prize winner owned by 

 Mr. Edwin Buss, England. 



DESCRIPTION OF THE BERKSHIRE SWINE. 



DURING the last century this British breed of swine has been the subject 

 of high breeding and careful selection. Writing in 1790, Lawrence de- 

 scribes the Berkshire 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 prominence 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 ap- 

 pearance of smoothness which is due in the main to an even covering of 

 firm yet mellow flesh. See official scale of points, page 158. 



