THE FAT OR LARD BREEDS OF SWINE 419 
It is difficult to secure data regarding the relative early 
maturity of different breeds, but the Berkshires certainly 
stand well in this respect. They attain reasonably good 
weights at an early age and fatten readily. It is a matter 
of dispute whether they are equal to the Poland-China in 
point of early maturity, some good authorities placing the 
Poland-China first, while others would place the Chester- 
White or Duroc-Jersey at the head of the list. As a 
matter of fact, it is quite probable that among the best 
representatives of the breeds mentioned, there is not any 
very marked difference in point of early maturity. 
As an economical converter of feed into pork, the Berk- 
shire is probably not excelled, although it would be too 
much to say that it leads other breeds in this respect. 
Breed experiments have been conducted at several agri- 
cultural experiment stations, but if we study each individual 
experiment carefully, we will be forced to the conclusion 
that the ability to make economical use of food is appar- 
ently a question of individuality rather than one of breed. 
With our present knowledge of the problem, we feel safe 
in stating that the Berkshire will produce pork as cheaply 
as any other breed. 
The flesh of the Berkshire is of excellent quality, and 
carries a large proportion of lean to fat. Investigations 
regarding the quality of meat from different breeds gener- 
ally agree in giving the Berkshire a high place both in 
quantity of lean and fineness of quality. With more 
length of side, and less tendency for the fat to run unduly 
thick over the top of the shoulder and neck, the Berkshire 
would make a capital “‘ Wiltshire side” of bacon. 
Berkshire sows of the more lengthy type are prolific, and 
generally make good mothers. The extremely fine, short 
type of sow does not, as a rule, produce such large litters. 
