the largest stock of the pig family in England, and perhaps, at that
time, the worst. It was long-legged, weak in the loins, with coarse
white curly hair, and flabby flesh. Now, however, it has undergone as
great a change as any breed in the kingdom, and by judicious crossing
has become the most valuable we possess, being a very well-formed pig
throughout, with a good head, a pleasant docile countenance, with
moderate-sized drooping ears, a broad back, slightly curved, large chine
and loins, with deep sides, full chest, and well covered with long
thickly-set white hairs. Besides these qualities of form, he is a quick
grower, feeds fast, and will easily make from 20 to 25 stone before
completing his first year. The quality of the meat is also uncommonly
good, the fat and lean being laid on in almost equal proportions. So
capable is this species of development, both in flesh and stature, that
examples of the Yorkshire breed have been exhibited weighing as much as
a Scotch ox.
[Illustration: CUMBERLAND SOW.]