42 SWINE IN AMERICA 



of Fulton county, Illinois, and D. M. Alagie of Butler 

 county, Ohio, were the men who, by judicious selection, 

 careful breeding and extensive exhibiting- and advertis- 

 ing, probably did most to bring this stock of hogs, in 

 its early days, to wide and favorable public attention. 



Following are the standard of excellence, detailed de- 

 scription and scale of points for Poland-Chinas, adopted 

 by the National Association of Expert Judges : 



Points 



Head: Broad, even and smooth between and above the eyes. Slightly 

 dished, tapering evenly and gradually to near end of nose. Broad lower jaw. 

 Head inclined to shortness, but not enough to give the appearance of stubby 

 nose. In male a masculine expression 4 . 



Eyes: Full, clear, prominent and expressive 2 



Ears: Attached to head by a short, firm knuckle, giving free and easy 

 action. Standing up slightly at the base to within two-thirds of the tip, where 

 a gentle break or drop should occur; in size neither too large nor too small, but 

 even, fine, thin, leaf-shaped. Slightly inclined outward 2 . 



Neck: Short, wide, even, smooth, well arched. Rounding and full from 

 poll to shoulder, with due regard to the characteristics of the sex 2. 



fowl: Full, broad, deep, smooth and firm, carrying fullness back near to 

 point of shoulders and below line of lower jaw, so that lower line will be as low 

 as breastbone when head is carried up level .' 2. 



Shoulders: Broad, oval at top, showing evenness with back and neck, good 

 width from top to bottom and even smoothness extending well forward fi. 



Chest: Large, wide, deep and full; even underline to shoulder and sides, with 

 no creases; plenty of room for heart and other organs; large girth. Brisket 

 smooth, even and broad; wide between legs and well forward, showing in front. 12 . 



Back and Loin: Broad, straight or slightly arched, carrying same width 

 from shoulder to ham, surface even, smooth, free from lumps, creases or pro- 

 jections; not too Ion? but broad on top, indicating well-sprung ribs; should 

 not be higher at hip than at shoulder and should fill out at junction with side so 

 that a straight edge placed along at top of side will touch all the way from 

 point of shoulder to point of ham; should be shorter than lower belly line.. ... 14. 



Sides and Ribs: Sides full, firm and deep, free from wrinkles; carrying 

 size down to belly; even from ham to shoulder; ribs of good length, well sprung 

 at top and bottom ., 10 . 



Belly and Flank: Belly broad, straight and full, indicating capacity and 

 room, being about the same or on a level at the flank with underline of the chest. 

 Underline straight, or nearly so, and free from flabby appearance 4. 



Hams and Rump: Hams broad, full, deep and long from rump to hock. 

 Fullv developed above and below; wide at point of hip carrying width well 

 down to the lower part of the hams. Fleshy, plump, rounding fullness percep- 

 tible evervwhere. Rump rounding and gradually sloping from loin to root of 

 tail. Broad and well developed all along from loin and gradually rounding to 

 the buttock; lower front part of ham should be full, and stifle well covered with 

 flesh. Even width of ham and rump with the back, loin, and body. Greater 

 width in females not objectionable 10 . 



Legs and Feet: Legs medium length, straight, set well apart and squarely 

 under body, tapering, well muscled and wide above knee and hock; below 

 hock and knee round and tapering, capable of sustaining weight of animal in 

 full flesh without breaking down; bone firm and of fine texture; pasterns short 

 and nearlv upright. Feet firm, short, tough and free from defects 10. 



Tail: Tail of medium length and size, smooth and tapering well, and 

 carried in a curl 1 • 



Coat: Fine, straight, smooth, lying close to and covering the body well, and 

 evenly distributed 3. 



