Probably the safest conclusion to arrive at with respect to the variation in colour of the pigs noticeable in certain districts is that in the long ago the native pig in the wild state was of the colour of the soil and the herbage in which it sheltered, and was thus less conspicuous to its enemies, whether human or animal. A marked instance of this is to be found in the colour of the common or original pig found in some parts of the country where the soil is of a decidedly red colour. In the district referred to one actually hears some farms spoken of as "red land farms." What more natural than to find in the districts in which land of this hue predominates that the pigs should be a red rusty hue such as was the original colour of that breed of pigs now called the Tamworth breed.
Some persons, who do not agree with this theory of the origin of the various coloured pigs, cite as a proof of their belief the fact that in so many districts the pigs are of a mixed colour, and that this peculiar marking is equally as general in localities as is any particular or special colour in the pigs. This is perfectly true, and it is probably due to exactly the same causes, fancy, prejudice, or custom. The residents in certain districts have grown accustomed to certain things or certain forms, and are loth to change; the manufacturer of any article must humour the actual or fancied requirements of his customers if he is to secure success; and in a similar manner the breeder of pigs has to consider and to produce pigs of the form, size, and colour which are most in demand. Further if, as confidently alleged, there is a preference in some districts for pork from pigs of a certain colour, then the butcher naturally offers a higher price for pigs of that colour which most fully satisfy the fancies of his customers, and thus we find a similarity of form and colour in the pigs of various districts.
As to the origin of these parti-coloured pigs, the explanation offered is that even in pre-railway times there was a certain amount of interchange of the different local breeds of stock. This would be affected in various ways, which need not be specified.
At the present time we have several defined and distinct breeds of pigs which have secured recognition at our principal agricultural shows. Indeed it may be claimed that the exhibitions of live stock which have become so general in all parts of the country have been one of the chief factors in fixing to a certain extent the type and character of certain local breeds. Within the memory of the present writer the classification of pigs at our principal shows was of a very simple character; it consisted of classes for pigs of a white colour and for pigs of any other colour. There was no attempt at any definition as to size, form, and quality of the pigs. These points were left entirely to the judges, who naturally were led to favour pigs of the type which they bred. There was thus a greater amount of uncertainty as to the success of an exhibitor's stock than at the present time. This uncertainty—save as to the members of the Show Committees or their friends—was increased by the unfair system of withholding from the knowledge of the average exhibitor the names of those selected to judge.
The necessity of some definition, if only of colour, quickly became obvious. At first classes were established for pigs of certain colours; then the prizes were offered for pigs of certain breeds, which were more or less loosely defined. Now at the chief shows the pigs exhibited in the various classes must be qualified for entry in the herd books of the particular breeds.
At the Royal Agricultural Shows there have been classes for pigs of the Large White, Middle White, Berkshire, Tamworth, Large Black and Lincolnshire Curly Coated breeds; whilst for the next show classes for pigs of the so-called Gloucestershire Old Spots breed are to be included. As showing the changes which are in progress it may be noted that two breeds of pigs which had classes provided for them at the Royal and some other Shows have become extinct. These were the Small White and the Small Black breeds—the sole cause of their disappearance being the unsuitability of the pigs of the breeds to supply the present requirements of the consumer.
