112 



CANADIAN FARM YEAR BOOK. 



Score Card as Recommended by Prof. G. E. Day, of O.A.C., for Swine 



of Bacon Type 



Scale of Points. 



Possible 

 Score. 

 35 



A. General Appearance: 

 points. 



Size, well developed ?or age . . 5 



Form, long, smooth, all parts 

 proportionately developed 

 so as to give -the impression 

 of a well-balanced, strong- 

 ly-built animal. Top line, 

 strong; under line, straight; 

 belly trim and neat 10 



Quality, hair, fine; skin, 

 smooth, showing on ten- 

 dency to wrinkle; bone, 

 clean and strong bu t not 

 coarse; flesh, firm and 

 smooth, with no flabbiness 

 at jowl, fore-flank, belly or 

 ham 10 



Condition, well covered with 

 firm fiesh. especially along 



Style, active and sprightly, 

 back and loin, but not heav- 

 ily loaded with fat 6 



walking without a swaying 

 movement, and standing 

 well up on toes. Breeding 

 animals should show strong 

 character 4 



B. Head and Neck: 8 points. 

 Snout, medium length and 



moderately fine 1 



Face, broad between eyes; poll 

 broad and full 1 



Eyes, good size, full and 

 bright 1 



Jowl, fair width and muscu- 

 lar, but very neat, showing 

 no flabbiness 2 



Ears, moderately thin, and 

 fringed with fine hair 1 



Neck, medium length and 

 muscular, but possessing no 

 tendency to arch on top. . 2 



C. Forequarters: 13 points. 

 Shoulders, smooth, somewhat 



rounded from side to side 

 over top, and very compact; 

 no wider than back, and not 

 running back on side so as 

 to shorten distance between 



shoulder and ham 6 



Breast, good width and full. . 3 

 Fore Legs, set well apart, me- 

 dium length and straight; 

 pasterns, upright; bone, 

 clean and strong; feet, me- 

 dium size and strongly 



formed 4 



D. Body: 30 points. 



Back, medium width, rising 

 slightly above the straight 

 line, and forming a very 

 slight arch from neck to 



root of tail 6 



Loin, wide as rest of back, 

 strong and full, but not 



unduly arched 5 



Ribs, good length and moder- 

 ately arched 4 



Side, fairly deep; long, smooth 

 and straight between shoul- 

 der and ham; a straight- 

 edge laid over shoulder 

 point and ham should touch 



the side throughout 8 



Heart Girth, full, but not 

 flabby at fore-flanks, fiHod 

 out even with side of shoul- 

 der; there should be no 

 tucked-up appearance back ' 

 of fore-legs, nor droop back 



of shoulder top 5 



Flank, full and low 2 



B. Hindquarters: 14 points. 



Rump, same width as back; 

 long and slightly rounded 

 from a point above hips to 

 tail, and somewhat rounded 

 from side to side over top.. 4 

 Ham, full without flabbiness; 

 thigh, tapering towards 

 hock without wrinkles or 

 folds, and carrying flesh 

 well down towards hock. . .• • 

 Hind Legs, medium length; 

 hocks, set well apart, but 

 not bowed outward; bone, 

 clean and strong; pasterns, 

 upright; feet, medium size 

 and strongly formed 4 



Total 100 



