318 THE STUDY OF BREEDS. 



shaped, deeply wrinkled, not drooping below line of lower jaw, 

 and not carrying fullness back to shoulder and brisket. 



(6) Shoulder Broad, deep and full, not extending above 

 line of back and being as wide on top as on back, carrying size 

 down to line of belly and having good lateral width. Objec- 

 tions Narrow and not same depth as body, narrow at top or 

 bottom or extending above line of back, less than body in 

 breadth at top or bottom portions, or lacking in lateral width, 

 shields on boars under eight months of age, or large, heavy 

 shields on hogs under eighteen months of age. 



(7) Chest Large, wide, deep, roomy, indicating plenty 

 of room for vital organs, making a large girth just back of 

 shoulders, the breastbone extending forward so as to show 

 slightly in front of legs and extending in a straight line back 

 to end of breastbone, showing a width of not less than six 

 inches between forelegs in a large, full grown hog. Objec- 

 tions Flat, pinched, narrow at top or at either end of breast- 

 bone ; breastbone crooked or not extending slightly in front of 

 forelegs. 



(8) Back and Low Broad, straight, or slightly arched, 

 carrying same width from shoulder to ham, surface even, 

 smooth, free from lumps, crease or projections, not too long, 

 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 top of side will 

 touch all the way from point of shoulder to point of ham; 

 should be shorter than lower belly line. Objections Narrow, 

 creased back of shoulders, swayed or hollow, drooping below 

 a straight line, humped or wrinkled, too long or sunfish shaped, 

 loin high, narrow, depressed or humped up, surface lumpy, 

 creased, ridgy or uneven, width at side not as much as shoulder 

 and ham. 



(9) Sides and Ribs Sides full, smooth, firm and deep, 

 carrying size down to belly and evenly from ham to shoulder, 

 ribs long, strong, well sprung at top and bottom. Objections 

 Flat, thin, flabby, pinched, not as full at bottom as at top, 

 drawn in at shoulder so as to produce a crease, or pinched and 

 tucked up and in as it approaches the ham, lumpy or uneven 

 surface, ribs flat or too short. 



(10) Belly and Flank Wide, straight and full, and drop- 

 ping as low as flank at bottom of chest, back of fore leg making 

 a straight line from fore legs to hind legs; flank full and out 

 even with surrounding portions of body, the belly at that point 

 dropping down on a line with lower line of chest; the loose 

 skin connecting ham and belly being on a line even with bottom 

 or side. Objections Belly narrow, pinched, sagging or flabby. 

 Flank thin, tucked up or drawn in. 



(n) Hams and Rump Hams broad, full, long and wide. 



