Breeds of Swine 263 
420. Berkshire compared with Poland China. — These two 
breeds are somewhat similar in general characteristics though dif- 
fering widely in details. In color they are much the same, being 
black with six white points. The head of the Berkshire is short 
and the face gracefully dished ; the ears are carried erect or pointed 
straight forward; the body lacks the breadth and depth of the 
Poland China, but the back is 
level and fairly straight, with long, 
level rump. The entire back out- 
line shows much less arch than is 
characteristic of the Poland China 
(Fig. 107). 
The general quality of the Berk- 
shire is held in high esteem, as 
is also the quality of the meat. 
When properly fed, the meat has 
a fine grain and a desirable blending of fat and lean, spoken of 
as marbling. For this reason the breed stands high in public 
favor. 
421. Duroc-Jersey lard-hog. — This breed developed in the 
United States, and, as is the case with so many of our domestic 
breeds, little is definitely known of the early origin. Red or sandy 
colored pigs have existed in this country for a great many years. 
It is stated that slave traders imported red hogs from western 
Africa. These were known as the Guinea breed. As early as 1837, 
Henry Clay imported red hogs from Spain, commonly known as 
Spanish red hogs. In 1852, Daniel Webster introduced red hogs 
from Portugal to Massachusetts. The old Berkshire, which was 
frequently marked with red, may be responsible for some of the 
red pigs found in America. 
Whatever the origin, it is certain that a large breed of red hogs 
attained considerable prominence in New Jersey, which was sub- 
sequently known as Jersey-Red. This breed possessed large lop 
ears; a rather long, deep body; with coarse bone and bristly 
Fic. 107.—The Berkshire. Lard 
type. 
