BREEDS OF SWINE. 



7 



large white spot on the jowl, shoulder, or other part of the body is 

 regarded by most breeders as objectionable. 



The face is medium in length and sharply dished. The ears are 

 erect or slightly inclined forward. The Berkshire has good width 

 and depth of body. The back is broad with good spring of rib and 

 good thickness through the rump and hams. A common fault is 

 that the tail is not set high enough, the rump sloping too rapidly. 

 Representatives of this breed generally stand well on their feet and 

 possess strong, clean bone. 



The Berkshire is well adapted for bacon production, although 

 sometimes the shoulder is too heavy and the side lacks the desired 

 length for prime bacon sides. The early-maturing qualities of this 

 breed are good. Generally the sows are more prolific than the 

 Poland-Chinas and somewhat less so than the Duroc-Jerseys and 



Fig. 4. — Berkshire sow. 



Chester Whites. The Berkshire also ranks high as a grazer. The 

 meat of this breed is of prime quality and the lean and fat are well 

 marbled. 



The boars are prepotent and impress their characters upon the 

 offspring to a marked degree. Pigs of this breed at 1 year old should 

 readily weigh 300 pounds. In breeding condition mature males 

 should weigh about 500 pounds, and sows 400 pounds. 



The secretary of the American Berkshire Association is Frank S. 

 Springer, 510 East Monroe Street. Springfield. 111. 



THE DUROC-JERSEY. 



The Duroc-Jersey swine were first bred in New Jersey and other 

 Atlantic States. This breed from its early days has been noted for 

 docility, fecundity, and hardiness. During the last two decades the 

 breed has been improved in quality, ease of feeding, and early 



