10 



C. Fore Quarters : 



Shoulders — Smooth, somewhat rounded from side to side over top, and very 

 compact; no wider than back, and not running back on side so as to 



shorten distance between shoulders and ham 6 



Breast — Good width and full 3 



Fore Legs — iSet well apart, medium length, and straight; pasterns, upright; 



bone, clean and strong; feet, medium size and strongly formed 4 



D. Body : 



Back — Medium width, rising slightly above the straight line, and forming a 



very slight arch from neck to root of taij 6 



Loin — Wide as rest of back, strong and full, but not unduly arched 5 



Ribs — Good length and moderately arched 4 



Side — Fairly deep; long, smooth, and straight between shoulder and ham; 

 a straight-edge laid over shoulder point and ham should touch the side 



throughout 8 



Heart Girth — Full, but not flabby at fore flanks, filled out even with side of 

 shoulder; there should he no tucked-up appearance back of fore legs, 



nor droop back of shoulder top 5 



Flank — ^Full and low 2 



E. Hind Quarters : 



Rump — iSame width as back; long and slightly rounded from a point above 



hips to tail, and somewhat rounde'd from side to side over top 4 



Ham — Full without flabbiness; thigh, tapering towards hock without wrinkles 



or folds, and carrying flesh well down towards hock 6 



Hind Legs — Medium length; hocks, set well apart, hut not bowed outward; 

 bone, clean and strong; pasterns, upright, feet, medium size and strongly 

 formed 4 



Total 100 



The Fat Type. 



The fat or lard type of ^og is characterized by a compact, thick, deep, smooth 

 body, remarkable for its depth and thickness rather than its length. There should 

 be a proportionate development of the different parts, and all parts should blend 

 smoothly together, giving what is called compactness of form. The hams, back, 

 and shoulders are the most valuable parts from a market standpoint, and should be 

 largely developed. The market hog should be fattened to a high degree, because 

 lard is an important consideration with the packer, and a well-fattened hog will 

 dress a larger percentage of its live weight than one which is not well finished, 

 which is another important point with the packer. 



Quality is denoted by fine hair, smooth, clean skin, rather fine, clean bone, 

 and even distribution of flesh. There should be no wrinkles in the skin, the jowl 

 should be broad, plump, and full, but not flabby, and the belly should be reasonably 

 trim, that is, not sagging or baggy in appearance. In breeding animals, some 

 allowance would have to be made for sows which had produced several litters 

 of pigs. 



The animal should be able to walk freely, without apparent effort, and the 

 pasterns should be short and upright. 



The snout should be moderately fine, the face wide between the eyes, and the 

 poll wide and full. Width between the eyes and fullness of poll denote a good 

 feeder. The eye should be full, bright and of good size, and there should be 

 an absence of creases and folds of fat about the eyes. The size and shape of the 

 ear varies in different breeds, but the ear should be fine, soft, and generally 

 somewhat small. 



