George Alexander Cooke, in his Topographical And Statistical Description Of The County Of Wilts, published between 1802 and 1810, writes:
“Swine. Pigs are looked upon to be a necessary appendage to every dairy farm; a great number are bred with the whey and offal of the dairy, and many fatted. Barley-meal, mixed with the whey, is the general fatting food. Pease are not so much used as formerly.”
“The kind of pig is generally a mixture of the long-eared white with the black African, or Negro pig; which cross has been found to be a very great improvement.”