13 



Description and Scale of Points fob Fat Type, 



A. General Appearance : 



Ckiunta. 

 Size — Well developed for age 5 



Form-^Deei>, thick, smooth, low set, good length, but compactly built, stand- 

 ing on well-placed legs. Top line straight, or slightly arching; under 

 line straight; belly, trim and neat 10 



Quality — Hair, fine; skin, smooth, showing no tendency to wrinkle; bone, clean 



and fine; flesh, smooth and mellow, but showing no flabbiness 10 



Condition— Deeply and evenly covered with flesh, but not overdone for the 



purpose for which the animal is intended 6 



Style — Active and sprightly, walking without a swaying movement, and stand- 

 ing well up on toes. Breeding animals should show strong character 4 



B. Head and Neck : 



Snout — Moderately fine 1 



Face — Broad between eyes; poll, broad and full 1 



Eyes — Good size, full and bright ,[[[ j 



Jowl — Full, broad, deep, smooth, and firm, carrying fullness back near to point 



of shoulder 2 



Ears — 'Medium size, fine, and soft ] 



Neck — Short, thick and deep. Rounding and full from poll to shoulder top 2 



C. Fore Quarters : 



Shoulders— Broad and compact on top, deep, well fleshed, blending smoothly 



with neck and body g 



Breast— Wide, deep and full .'.'.".'.' 3 



Fore Legs — Set well apart, short, tapering, and straight; pasterns, upright; 



bone, clean and flne; feet, medium size and strongly formed 3 



D. Body : 



Back — Broad, straight or very slightly arched, medium length, uniform width 

 from shoulder to ham, thickly fleshed, even, and smooth, without creases 



or projections 8 



Loin — Broad, strong, full, and thickly and smoothly fleshed 6 



Ribs — Long and well sprung 4 



Side— Medium length, deep, smooth, even between shoulder and ham 6 



Heart GirfTi- Large, full back of shoulder, and deep and full at fore flanks... 5 



Flank— Deev and full 2 



E. Hind Quarters : 



Rump — ^Same width as back, long, smooth, slightly rounded from loin to base 



of tail 4 



Ham — Broad, deep, heavily fleshed, plump, and rpasona"i:y smooth; flesh 



carried well down to hock on inside as well as at rear 8 



Hind Legs— Short, straight, set well apart and squarely under body; bone, 



fine and clean; pasterns, strong; feet, medium size and strongly formed.. 3 



Total J 100 



Relation of Breed and Type to Economy of Production, 



Probably the most extensive tests with breeds of swine have been conducted 

 by the Ontario Agricultnral College and the Iowa State Experiment Station. At 

 the Ontario Agricultural College, five tests were conducted in which six breeds of 

 swine were compared as to the amount of feed required for 100 pounds gain live 

 weight. At the Iowa Experiment Station, three tests were made in which the 

 same six breeds were compared as to the amount of feed required for 100 pounds 

 gain live weight. The results of these two series of tests are, therefore, of con- 

 siderable importance. In the Ontario tests, only the meal is considered in four 

 of the tests, such feeds as dairy by-products and green feed, which were the same 



