c stock, as affecting
both the breeder and the consumer. _Native_--Berkshire, Essex, York, and
Cumberland; _Foreign_--the Chinese. Before, however, proceeding with the
consideration of the different orders, in the series we have placed
them, it will be necessary to make a few remarks relative to the pig
generally. In the first place, the _Black Pig_ is regarded by breeders
as the best and most eligible animal, not only from the fineness and
delicacy of the skin, but because it is less affected by the heat in
summer, and far less subject to cuticular disease than either the white
or brindled hog, but more particularly from its kindlier nature and
greater aptitude to fatten.

779. THE GREAT QUALITY FIRST SOUGHT FOR IN A HOG is a capacious stomach,
and next, a healthy power of digestion; for the greater the quantity he
can eat, and the more rapidly he can digest what he has eaten, the more
quickly will he fatten; and the faster he can be made to increase in
flesh, without a material increase of bone, the better is the breed
considered, and the more valuable the animal. In the usual order of
nature, the development of flesh and enlargement of bone proceed
together; but here the object is to outstrip the growth of the bones by
the quicker development of their fleshy covering.

780. THE CHIEF POINTS SOUGHT FOR IN THE CHOICE OF A HOG are breadth of
chest, depth of carcase, width of loin, chine, and ribs, compactness of
form, docility, cheerfulness, and general beauty of appearance. The head
in a well-bred hog must not be too long, the forehead narrow and convex,
cheeks full, snout fine, mouth small, eyes small and quick, ears short,
thin, and sharp, pendulous, and pointing forwards; neck full and broad,
particularly on the top, where it should join very broad shoulders; the
ribs, loin, and haunch should be in a uniform line, and the tail well
set, neither too high nor too low; at the same time the back is to be
straight or slightly curved, the chest deep, broad, and prominent, the
legs short and thick; the belly, when well fattened, should nearly touch
the ground, the hair be long, thin, fine, and having few bristles, and
whatever the colour, uniform, either white, black, or blue; but not
spotted, speckled, brindled, or sandy. Such are the features and
requisites that, among breeders and judges, constitute the _beau ideal_
of a perfect pig.

[Illustration: BERKSHIRE SOW.]

781. THE BERKSHIRE PIG IS THE BEST KNOWN AND MOST