46 SWINE IN AMERICA 



the rule. Families of superior merit are seen with all 

 shades of rusty yellow, rusty gray, or yellowish or rusty 

 brown, often verging close to a dirty black. Others are 

 light or dark sandy, and still others have unlimited varia- 

 tions of *'red," bronze, or copper color. No one of these 

 represents a monopoly in quality, for individuals of the 

 highest excellence may be found in each color, yet it 

 must be admitted that a collection of the cherry red, 

 other qualities being equal, affords, by far, the most at- 

 tractive exhibit. It is not improbable that eventually this 

 color, most popular with the majority, will, with pos- 

 sibly slight variations, be the prevailing one for the 

 breed. 



Herewith is a scale of points adopted by the American 

 Duroc-Jersey Record .Association, and description in de- 

 tail, prepared by the National Association of Expert 

 Judges : 



Points 



Head and Face: Hear! small in proportion to size of body and wide be- 

 tween eyes; face nicely dished (about halfway between a Poland-China and a 

 Berkshire) and tapering well down to the nose; surface smooth and even. ... 4. 



Eyes: Lively, bright and prominent 2 . 



Ears: Medium, moderately thin, pointing forward downward and slightly 

 outward, carrying a slight curve; attached to head very neatly 2. 



Neck: Short, thick and very deep; slightly arching.' 2 . 



Jowl: Broad, full and neat, carrying fullness back to point of shoulders 

 and on a line with breastbone 2 . 



Shoulders: Moderately broad, very deep and full, carrying thickness well 

 down and not extending above line of back' 6. 



Chest: Large, very deep, filled full behind shoulders, breastbone extending 

 well forward so as to be readily seen 12. 



Back and Loin: Back medium in breadth, straight or slightly arching, 

 carrying even width from shoulder to ham; surface even and smooth 15. 



Sides and Ribs: Sides very deep, medium in length, level between shoulders 

 and hams and carrying out full down to line of belly. Ribs long, strong and 

 sprung in proportion to width of shoulders and hams 8 . 



Belly and Flank: Straight and full and carrying well out to line of sides. 

 Flank well down to lower line of sides 6 . 



Hams and RUntp: Broad, full and well let down to the hock; buttock full 

 and coming nearly down and filling full between hocks. Rump should have 

 a round slope from loin to root of tail, same width as back, and well filled out 

 around tail 10, 



Legs and Feet: Medium size and length, straight, nicely tapered, wide 

 aijart and well set imder the body, pasterns short and strong. Feet short, 

 firm and tough 10. 



Tail: Medium- large at base and nicely tapering and rather bushy at end 1. 



