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 idéal_
of a perfect pig.
[Illustration: BERKSHIRE SOW.]