26 SWINE PEACTICE 



tinctly superior. The meat compares favorably with that of any 

 other breed. 



BERKSHIRE 



The Berkshire hog is a native of the south central part of England. 

 According to history, the Berkshire was first introduced into the 

 United States in 1823 by John Brentnall of New Jersey. 



Characteristics. — Head appears large and broad. Face medium 

 length with distinct but graceful dishing. Bars erect or carried 

 slightly forward. Back medium breadth, straight, ribs fairly or- 

 dered. Rump long and level, tail set high. Shoulders medium, hams 

 deep and thick. Legs fairly short, bone good. Color black with 

 white stripe in face; white feet and tail. 



This breed is probably better adapted to the milder climates. 

 Their maturing qualities are not of first rank. They are good grazers 

 and good feeders and fair breeders. 



CHESTER WHITE 



The name of this breed is indicative of their origin in Chester 

 County, Pa. Tlie designation of the type for the Chester White 

 hog had its origin about 1872. There seems to have been two or 

 more variations in the development of this breed, and at the present 

 time the Ohio improved Chester White is more commonly understood 

 as the type of this breed of hogs. There have been three distinct 

 record books for this group of white hogs, and if the animals have 

 the proper line breeding they are eligible to register in any one of 

 the three record books. 



The characteristics of the Chester White swine, according to the 

 official score card of the Chester White Record Association are briefly 

 as follows: 



Head short and wide, cheeks neat, jaws broad and strong, head 

 medium high and wide. Face short and smooth, nose neat, slightly 

 dished and tapering. Byes large, clear and free from wrinkles or 

 overhanging fat. Ears drooping, the tip thin and soft, pointing 

 outward and forward and properly proportioned to the size of the 

 body. The neck should be wide, deep,, short, properly arched and 

 tapering from the shoulders. Jowl smooth, neat, firm and tapering. 

 Shoulders broad, deep and full, extending in line with the side and 

 downward to the belly. The thorax should be large, wide, deep and 

 full. There should be an even underline to the shoulders with the 



