CHAPTER LXVI 

 THE BERKSHIRE 



The native home of the Berkshire pig is England, and more 

 especially the counties of Berkshire and Wilts in the south- 

 central part. The climate is mildly temperate, the land more 

 or less undulating, and the soil quite commonly a clay-loam, and 

 the crops the small grains, roots, and grasses. As a whole the 

 climate is very favorable to swine husbandry. The neighboring 

 counties of Leicester and Stafford have also been prominently 

 associated with the development of the breed. 



The foundation stock of the early Berkshire. In 1 789 CuUey 

 wrote : 



The most numerous breed of hogs in this island is that excellent kind 

 generally known by the name of the Berkshire pigs, now spread through 

 almost every part of England, and some places of Scotland. They are 

 in general reddish brown, with black spots upon them, large ears hanging 

 over their eyes, short-legged, small-boned, and exceedingly inclined to 

 make readily fat. 



He also testifies to the large weight of the breed, and mentions 

 one referred to by Young weighing over 1 1 30 pounds, and to 

 another still larger. Laurence, in 1 790, agrees with CuUey except- 

 ing in bone, which he states was large, while he also adds that 

 the muzzle turned up. 



The early improvement of the Berkshire was due to the use of 

 Chinese, Siamese, and Neapolitan blood. In 1842 Professor Low 

 wrote : 



The Berkshire breed has, like every other, been crossed and recrossed 

 with the Chinese, or Chinese crosses, so as to lessen the size of the animals 

 and render them more suited to the demand which has arisen for small 

 and delicate pork. 



This crossing was regarded as necessary to prevent degeneration 

 in shape and qioality. 



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