The old Suffolks are white in color, long-legged, long-bodied, with narrow backs, broad foreheads, short hams, and an abundance of bristles. They are by no means profitable animals. A cross between the Suffolk and Lincoln has produced a hardy animal, which fattens kindly, and attains the weight of from four hundred to five hundred and fifty, and even seven hundred pounds. Another cross, much approved by farmers, is that of the Suffolk and Berkshire. [Illustration: THE SUFFOLK PIG.] There are few better breeds, perhaps, than the improved Suffolk--that is, the Suffolk crossed with the Chinese. The greater part of the pigs on the late Prince Albert's farm, near Windsor, were of this breed. They are well-formed, compact, of medium size, with round, bulky bodies, short legs, small heads, and fat cheeks. Many, at a year or fifteen months old, weigh from two hundred and fifty to three hundred pounds; at which age they make fine bacon hogs. The sucking-pigs are also very delicate and delicious. Those arising from Berkshire and Suffolk are not so well shaped as the latter, being coarser, longer-legged, and more prominent about the hips. They are mostly white, with thin, fine hair; some few are spotted, and are easily kept in fine condition; they have a decided aptitude to fatten early, and are likewise valuable as store-pigs. THE BERKSHIRE. [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.