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the most part been intermixed with the native races, whichin many districts have been greatly improved of late years.The most numerous race in the lowland counties were, andin several places still are, very unprofitable animals. Theyare of a white colour; have light narrow carcases, with bris-tles standing up from nose to tail; long legs; and are veryslow feeders even at an advanced age. In the Highlandsand Hebrides , the breed, supposed by Dr Walker to be theaboriginal, is of “ the smallest size, neither white nor yel-low, but of a uniform grey colour, and shaggy, with longhair and bristles; they graze on the hills like sheep; theirsole food is herbage and roots, and on these they live thewhole year round, without shelter, and without receivingany other sustenance. In autumn, when they are in thebest order, their meat is excellent, and without any artificialfeeding; but when driven to the low country, they fattenreadily, and rise to a considerable bulk *.” In the OrkneyIslands they are commonly of a dark red, or nearly blackcolour, and have long bristles, with a sort of coarse wool be-neath them.
The kind of swine most generally approved of by cornfarmers, is of a medium size, which, with little besides therun of the straw-yard, weigh from ten to twelve stones whenabout a year old. A larger size is preferred in the westerncounties, where they are more regularly fed with potatoesand the offals of the dairy, and their flesh is sent in hamsand flitches to the English market. For pickled pork, asmall size, not exceeding the weight of ten stones, and meatnot too fat, find the readiest market in the south-easterncounties. Nearly the same shapes are desirable in swine asin other animals intended to be fattened.
2. The mode of breeding , the food, and the general ma-nagement of swine, are all of them so much dependent onlocal circumstances, and are so much varied in consequence,