[Illustration: A BERKSHIRE BOAR.]
The Berkshire pigs belong to the large class, and are distinguished by
their color, which is a sandy or whitish brown, spotted regularly with
dark brown or black spots, and by their having no bristles. The hair is
long, thin, somewhat curly, and looks rough; the ears are fringed with
long hair round the outer edge, which gives them a ragged or feathery
appearance; the body is thick, compact, and well formed; the legs short,
the sides broad, the head well set on, the snout short, the jowl thick,
the ears erect, skin exceedingly thin in texture, the flesh firm and
well flavored, and the bacon very superior. This breed has generally
been considered one of the best in England, on account of its smallness
of bone, early maturity, aptitude to fatten on little food, hardihood,
and the females being good breeders. Hogs of the pure original breed
have been known to weigh from eight hundred to nine hundred and fifty
pounds.
Numerous crosses have been made from this breed; the principal foreign
ones are those with the Chinese and Neapolitan swine, made with the view
of decreasing the size of the animal, improving the flavor of the flesh,
and rendering it more delicate; and the animals thus attained are
superior to almost any others in their aptitude to fatten; but are very
susceptible to cold, from being almost entirely without hair. A cross
with the Suffolk and Norfolk also is much improved, which produces a
hardy kind, yielding well when sent to the butcher; although, under most
circumstances, the pure Berkshire is the best.
No other breeds have been so extensively diffused in the United States,
within comparatively so brief a period, as the Berkshires, and they have
produced a marked improvement in many of our former races. They weigh
variously, from two hundred and fifty to four hundred pounds net, at
sixteen months, according to their food and style of breeding; and some
full-grown have dressed to more than eight hundred pounds. They
particularly excel in their hams, which are round, full, and heavy, and
contain a large proportion of lean, tender, and juicy meat, of the best
flavor.
None of our improved breeds afford long, coarse hair or bristles; and it
is a gratifying evidence of our decided improvement in this department
of domestic animals, that our brush-makers are obliged to import most of
what they use from Russia and northern Europe. This improvement is
manifest not only in the hair, but in the skin, which is soft and mellow
to the touch; in the finer bones, shorter head, upright ears, dishing
face, delicate muzzle, and wild eye; and in the short legs, low flanks,
deep and wide chest, broad back, and early maturity.