416 THE BREEDS OF LIVE-STOCK 
and possessed lopped ears; but even in its unimproved 
state, it had a reputation for producing a good quality of 
meat. ; 
As to the method of improvement, it is said by some 
that black Siamese boars were used on the old Berkshire 
sows, and some persons state that white, and black and 
white Chinese boars, were also used. It is easy to under- 
stand how breeds of the type of Siamese and Chinese 
swine should be eminently well adapted to modifying the 
original coarse type of Berkshire. A. B. Allen favors the 
theory that Chinese blood was used to some extent, and 
from his investigations in England, fixes the beginning of 
improvement in the Berkshire by crossing at some time 
previous to 1780. 
503. History in America. — According to Allen, the 
first importation of Berkshires to America was made in 
1823, by John Brentnall of New Jersey. The next im- 
portation was in 1832, and great numbers have been 
brought into the United States since that time. It is 
stated that the first importation to Canada was made 
about 1838. Coburn states that for ten years subsequent 
to 1831, speculation in importing and selling Berkshires at 
inflated prices was rife in the United States, and that the 
methods employed by speculators did much to prejudice 
persons against the breed, and seriously retarded its 
progress. The breed has outlived this prejudice, how- 
ever, and has firmly established itself in the confidence 
of both American and Canadian farmers. 
504. Description. — The Berkshire is a stylish, hand- 
some hog, the best type being of rather more than medium 
size, although not so large as the Large Yorkshire or the 
Tamworth (Fig. 85 and Plate XV). The snout is of me- 
dium length, and the face dished. The ears are generally 
