During the last forty years, great improvements have been made in the classification for pigs at our principal Fat Stock shows. The division of breeds or types has been attended to and the ages of the pigs in the various classes have been greatly reduced. For instance, when the writer was judging pigs with two colleagues at the 1880 show of the Smithfield Club, there were classes for Small White pigs, not exceeding nine months; above nine months, and not exceeding twelve months, and above twelve months and not exceeding eighteen months. A more ridiculous classification could not possibly have been devised since no small white pig would have paid for fattening after it had become nine months old. A similar classification existed for pigs of the Large White breed, for Black breeds, and for Berkshires. In addition there was a class for a single pig of any age or breed. The condition of some of the exhibits in the oldest classes was most pitiable, they had been stuffed to such an extent that their life must have been a misery to them, they were unable to walk any distance, and to prevent suffocation rollers were used on which to raise their heads. The only way in which to describe these unfortunate subjects of man's inhumanity was as animated bladders of lard. At the recent shows of the Smithfield Club, not only has the age limit been greatly reduced but classes for pigs not exceeding 100 lbs. live weight have been instituted, in addition to classes for all the recognised pure breeds of pigs and those of any cross. Even this great reduction in age has not been enough to satisfy some of our reformers, as an endeavour is being made to reduce the limit of twelve months to nine months, so that in future the classes will be for pens of two pigs not exceeding 100 lbs. live weight, for pigs not exceeding six months old and for pigs between six and nine months old, with certain classes for single pigs under nine months. It is contended that fat pigs cannot be profitably kept after they reach the age of nine months. Another innovation of recent years at the Smithfield Show has been the establishment of the so-called slaughter classes. This is probably by far the greatest improvement of recent years in the pig section. Classes are provided for pigs not exceeding 100 lbs. live weight, pigs weighing over 100 lbs. and not exceeding 220 lbs., and for pigs above 220 lbs. and not exceeding 300 lbs. live weight. The pigs are first exhibited and judged alive, then slaughtered and the carcases judged on their pork merits. There is also one class for pigs above 160 lbs. and not exceeding 240 lbs. live weight best suited for the manufacture of bacon. These various classes have created great interest and have proved of the greatest educational value.