SWINE. 285 



(f) Arm and thigh, medium to short, broad, rather flat 

 and much tapered to the knee and hock. 



(g) Side, inclining to long, but varying much with the 

 breed ; deep and straight and even from the shoulder to the 

 ham, and as thick below as above. 



(h) Ribs, springing well from the backbone, then descend- 

 ing with a rather quick curve, and extending well down. 



(i) Fore and hind flanks, low and well filled. 



(j) Heart girth and flank girth, good and about eqaal. 



(k) Hindquarters, long, deep and fairly wide. 



(I) Ham, large, full, well down on the thigh, only slightly 

 rounding toward the center and abruptly rounded toward the 

 buttock. 



(m)'Tail, not coarse, and curled rather than straight. 



(n) Buttock, full and slightly rounding from the tail to 

 the twist. 



(0) Twist, low, broad and full. 



(6) Legs Short, rather than long, with short pasterns, 

 strong, but not coarse, straight, standing wide apart and car- 

 rying with ease the weight of the body. 



(7) Skin Smooth, without scales, and covered with a 

 pientiful coat of rather strong, but not coarse hair, and without 

 bristles. 



(8) General Appearance The appearance should indicate 

 vigor, easy action and docility. 



V. The sow should possess the same leading 

 essentials as to form as the boar, with the following 

 points of difference : 



(1) She is not so large in frame, is finer in general outline 

 and in bone, and is more roomy in the coupling. 



(2) The head is smaller and considerably more refined. 



(3) The neck is less massive in its development. 



(4) The hair is not so coarse nor so strong, more espe- 

 cially on the neck, and 



(5) She should have not less than twelve teats placed 

 well apart. 



VI. The style of pig bred during the recent 

 decades. 



(1) Breeders gave the preference to animals with small 

 and short heads, short and thick necks, broad and compact 

 bodies and fine limbs. 



(2) While such preferences secured easy keeping and 

 great fattening qualities, they produced more or less of deli- 

 cacy of constitution, impaired the breeding powers and gave 

 meat excessively fat and with but a small proportion of bacon. 



