The horse and other live stock . three hundred pounds jat which age they make fine bacon hogs. The sucking-pigsare also very delicate and delicious. Those arising from Berkshire and Sufiolk are not so wellshaped as the latter, being coarser, longer-legged, and moreprominent about the hips. They are mostly white, with thin,fine hair; some few are spotted, and are easily kept in finecondition-; they have a decided aptitude to fatten early, andare likewise valuable as store-pigs. THE BEEKSHIKE. The Berkshire pigs belong to the large class, and are dis-tinguished by their color, which is a sandy o
The horse and other live stock . three hundred pounds jat which age they make fine bacon hogs. The sucking-pigsare also very delicate and delicious. Those arising from Berkshire and Sufiolk are not so wellshaped as the latter, being coarser, longer-legged, and moreprominent about the hips. They are mostly white, with thin,fine hair; some few are spotted, and are easily kept in finecondition-; they have a decided aptitude to fatten early, andare likewise valuable as store-pigs. THE BEEKSHIKE. The Berkshire pigs belong to the large class, and are dis-tinguished by their color, which is a sandy or whitish brown,spotted regu-1 a r 1 y withdark brown orblack spots,and by theirhaving nobristles. Thehair is long,thin, some-what curly,and looksrough; the A BERKSHIRE BOAR. 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 logs short, the sides broad, the head well set on, the snout short, the jowl thick, the ears erect, 261. 24 SWINE AND THEIR DISEASES. skin exceedingly thin in texture, the flesh firm and wellflavored, and the bacon very superior. This breed hasgenerally been considered one of the best in England, onaccount of its smallness of bone, early maturity, aptitude tofatten on little food, harcfihood, and the females being goodbreeders. Hogs of the pure original breed have been knownto weigh from eight hundred to nine hundred and fifty pounds. Numerous crosses have been made from this breed ; theprincipal foreign ones are those with the Chinese and Nea-politan swine, made with the view of decreasing the size ofthe animal, improving the flavor of the flesh, and rendering itmore delicate ; and the animals thus attained are superior toalmost any others in their aptitude to fatten ; but are verysusoeptible to cold, from being almost entirely without cross with the Suffolk and Norfolk also is much improved,which produces a hardy kind, yielding well when sent to
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Keywords: ., bookcentury1800, bookdecade1860, booksubjectveterin, bookyear1866
