3^ 



SWIxXE lx\ AMERICA 



I'MinU 

 Head: Short, brf)afl between the eyes, and nicely tapering from eyes tu 



point of nose; face slightly dished; cheeks full S . 



Eyes: Large, bright and free from overgrowing fat 2 . 



Ears: Drooping; thin; pointing outward apd forward; well proportioned 



to size of body 2 . 



Jowl: Full, firm and neat, carrying fullness well back to neck and brisket. . 3 . 



AVcfe; Full, deep, short and well arched 3 . 



Brisket: Full; strong; well let down; extending well forward and on line 



of the belly 3 . 



Shoulders: Broad; deep; thickness in proportion to the side and ham; full 



and even on top 6. 



Girth around Heart: Full back of shoulders; ribs extending well down; 



wide and full back of forelegs 10. 



Back: Broad, straight or slightly arched, carrying width well back to tlic 



hams, and of medium length 7 . 



Sides: Full, deep, carrying width and thickness well down and back 6. 



Ribs: Well sprung, carrying fullness well back, and deep 7 . 



Belly: Wide and straight, width approximating that of the back 4. 



Flank and Loin: Flank well let down and full; loin broad, strong and full; 



measure of flank girth equal to heart girth 10. 



Hams: Broad, full, deep, of medium length; coming down well over hock 10. 



Limbs: Medium length, short rather than long; set well apart and well 

 under; mviscles full above knee and hock; bone firm and not coarse; pasterns 



short and strong; feet short 7 . 



Tail: Small, tapering, smooth and well set on 2 



Coat : Fine and thick 3 . 



Color: White. (Blue spots in skin, and black specks shall not argue im- 

 purity of blood) 1 . 



Action : Easy, prompt, fine and graceful 5 . 



Symmetry: Uniform build, and all points in animal in proportion i. 



Total 100. 



A standard, scale and description for "O. I. C." swine, adopted by the Ohio 

 Improved Chester Swine Breeders' Association, reads: 



Points 



Color: White. Black spots in hair disqualify, but blue spots itt hide 

 (freckles'), while objectionable, do not argue impurity 2 . 



Head and Face: Head short and wide; cheeks neat (not too full); jaws 

 broad and strong; forehead medium, high and wide; face short and smooth; 

 wide between the eyes, which should be prominent, clear and bright, and free 

 from surrounding fat; nose neat, tapering and slightly dished 5 . 



Ears: Medium size, soft, not too thick, not clumsy, pointing forward and 

 slightly outward, drooping gracefully and fully under control of the animal. . . 2 



Brisket: Full, well let down and joined well to jowl in line with belly 3 



Jowl: Smooth, neat, firm and full, carrying fullness well back to shoulders 

 brisket when head is carried up level 2 



Neck: Wide, deep, short and nicely arched; neatly tapering from head 

 to sh(iuldcr 3 



Shotildcrs: Broad, deep and full, extending in line with the side, and caiTy- 

 ing size down to line of belly 6 



Chest and Heart Girth: Full around the heart and back of the shoulders; 

 ribs extending well down; wide and full back of fore legs 10 



Back: Broad, straight or slightly arched and of uniform width; free from 

 lumps or rolls; same height and width at shoulders as at ham 7 



Sides: Full, smooth and deep, carrying size do\\Ti to line of belly; even with 

 line of ham and shoulder 5 



Ribs: Long; well sprung at top and bottom, giving animal a square form . .. 7 



Loin : Broad and full 7 



Belly: Same width as back; full and straight; drooping as low at flank as 

 at bottom of chest; line of lower ed.Te running parallel with sides 4 



Flank: Full and even with body 2 



Ham and Rump: Broad, full, long, wide a"d deep, admitting of no swells; 

 buttocks full, neat and clean; stifle well covered with flesh, nicely tapering 

 toward the hock; rump slightly rounding from loin to root of tail, same width 

 as back, making an even line with sides 10 



Jo 

 id I 



