38 SWINE 



The general color of the Berkshire is black. However, 

 it should have, to be strictly ideal, six white points, which 

 means that it should have four white feet, a white snout 

 or else some white in its face, and a white switch, — that 

 is, the end of its tail should be white. While color mark- 

 ings of this nature are desirable, there is no hard and fast 

 rule that all Berkshires should be marked just this way. 

 Many of them have one, two, or even more black points, 

 and some have other white markings besides those speci- 

 fied. Either too much white or too little white, however, 

 is objectionable. Too much is worse than too little. 



Chester White Swine. — The Chester White is an 

 American white hog. There are different strains such 

 as the Chester White and the O. I. C, meaning Ohio 

 Improved Chester. Some of these hogs sometimes have 

 a few black spots in the skin, which may or may not 

 be covered with black hair. Some breeders of the two 

 strains of Chester Whites think that they have different 

 breeds of hogs. Nevertheless, when shown at the vari- 

 ous state fairs and other shows, they show in the same 

 class and when viewed by the general public there is no 

 appreciable difference between the different strains. 



In size the Chester White ranges from a large hog to 

 one of medium size. They are strictly of the fat or lard 

 type, producing a relatively large proportion of fat meat 

 to the amount of lean meat in the carcass. The Chester 

 White as a whole is not very long in the body, blocky in 

 form, having heavy hams, smooth shoulders, broad back 

 and is well filled and smooth throughout, and stands up 

 well on its feet and legs. The snout is medium in length, 

 the dish between the snout and the face is not sharp, but 

 rather medium, and the snout is tapering and somewhat 

 pointed. The ears of the latest improved type are what 



