TYPES OF SWINE 21 



Quality Hair, fine; skin, smooth, showing no tendency to 

 wrinkle; bone, clean and strong but not coarse; flesh, firm 

 and smooth, with no flabbiness at jowl, fore-flank, belly, or 

 ham 10 



Condition Well covered with firm flesh, especially along back 



and loin, but not heavily loaded with fat 6 



Style Active and sprightly, walking without a swaying move- 

 ment, and standing well up on toes. Breeding animals 

 should show strong character , 4 



B. HEAD AND NECK: 



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 muscular, 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. FORE QUARTERS: 



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 shoulders and 



ham 6 



Breast Good width and full 3 



Fore Legs Set well apart, medium length and straight; pasterns, 

 upright; bone, clean and strong; feet, medium sl?e and 

 strongly formed 4 



D. BODY: 



Back Medium width, rising slightly above the straight line, and 



forming a very slight arch from neck to root of tail C 



Loin Wide as rest of back, strong and full, but not unduly 



arched 5 



Ribs Good length and moderately arched 4 



Side Fairly deep; long, smooth, and straight between shoulder 

 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, filled out even 



with side of shoulder; there should be no tucked-up appear- 

 ance back of fore legs nor droop back of shoulder top 5 



Flank Full and low 2 



