=The Berkshire.= The erect ears, dished face and short snout of the Berkshire distinguish it quite sharply from the Poland China. It is one of the oldest breeds of swine, originating in Berkshire, a county of England. The early Berkshire was a bacon, not a lard hog. It was large, rough, and late maturing. Numerous crosses with Chinese and Neopolitan pigs of fine quality have been instrumental in producing the modern, medium sized, compact animal. This breed has a broad back, a good spring of rib and thick rump and hams. Berkshires are early maturing and breeders claim that the meat is second in quality to none. Like the Poland China, it has white on the feet, face and tip of tail. [Illustration: 9. DUROC-JERSEY] =Duroc-Jersey.= This breed of red hog is becoming very popular on account of its constitution and ability to produce large litters. It resembles the Poland China in size, shape and position of ear and snout. The color desired by most breeders is a cherry and not a sandy red. Nothing definite is known of its early history. Red hogs had often been imported. Among the records of such importations are those of Henry Clay from Spain and Daniel Webster from Portugal. Early Berkshires of red color were thought to have been used in developing the breed. Two breeds, a Jersey Red in New Jersey and a Duroc in New York State, came into prominence. The former was a coarse hog of good length of body and strong constitution. The union of these two breeds produced the Duroc-Jersey. Another point which especially recommends this breed in addition to those already mentioned is its grazing ability. [Illustration: 10. CHESTER WHITE] =The Chester White.= This breed of white hog resembles the Poland China. The ears are more drooping, however, than those of that breed and break forward about one-third the distance from the head. The Chester White is also wider, thicker and longer in body. The breed originated in Chester County, Pennsylvania. Two other strains, Todd’s Improved Chester White and the Ohio Improved Chester White, have resulted from breed improvement. The latter has now developed its own breed association. The Chester White ranks second to Duroc-Jerseys in the size of its litters, but the fact that its white color makes it subject to sunburn prevents its development in the southern and middle western states. =The Hampshire.= This breed is classed as between the fat and bacon-types. This is due to a lighter shoulder and ham and a longer side with less depth than those of the breeds previously described. Although it will not meet the demands of the “Wiltshire side” for the English market, it will provide bacon which meets the demands of the American market. [Illustration: 11. HAMPSHIRE]