CHESTER WHITES. 29 I 



STANDARD POINTS. 



I. The following is the scale of points as 

 adopted by the Chester White Record Association in 

 1885, and revised by the same in 1888 : 



POINTS 



(1) Head Small, broad, slightly dished ... 5 



(2) Eye Large and bright ... .2 



(3) Ear Thin, fine, drooping ... .2 



(4) Jowl Neat and full 3 



(5) Neck Short, full, well arched .... 3 



(6) BrisketFull and deep 3 



(7) Sh.oulder Broad and deep 6 



(8) Girth Around Heart 10 



(9) Back Straight and broad 7 



(10) Sides Deep and full ...... 6 



(11) Ribs Well sprung 7 



(12) Belly Wide and straight 4 



(13) Girth Around Flank ...... 10 



(14) Ham- Broad, full and deep . . . . .10 



(15) Limbs Strong, straight and neat ... 7 



(16) Tail Tapering, and not coarse ... 2 



(17) Coat Fine and thick . ... . . .3 



(18) Color W r hite I 



(19) Action Prompt, easy and graceful . . .5 



(20) Symmetry ........ 4 



Perfection 100 



II. The following is the detailed description 

 drawn up by the Chester White Record Association : 



(1) Head Short; broad between the eyes, and nicely 

 tapering from eyes to point of nose; face slightly dished; 

 cheeks full. Objections Head, coarse, long and narrow; face 

 straight or too much dished ; snout coarse or thick. 



(2) Eye Large, bright and free from overgrowing fat. 

 Objections Small, dim or hidden under protruding fat. 



(3) Ear Drooping, thin, pointing outward and forward; 

 well proportioned to size of body. Objections Too large and 

 coarse ; thick, lopping ; lying too near the face ; stiff, erect or 

 too small. 



(4) Jowl Full, firm and neat ; carrying fullness well back 

 to neck and brisket. Objections Flabby, light, thin in cheek; 

 tucking up under the neck. 



(5) Neck Full, deep, short and well arched. Objec- 

 tions Long, flat, lacking in fullness or depth. 



