80 BREEDS OF SWINE 



Objections. Flat; shallow, or not extending well down 

 between forelegs. 



Back and Loin. Back medium in breadth; straight or 

 slightly arching; carrying even width from shoulder to ham; 

 surface even and smooth. 



Objections. Narrow ; crease behind shoulders ; swayed or 

 humped back. 



Sides and Ribs.^Sides very deep ; medium in length ; 

 level between shoulders and hams and carrying out full down 

 to line of belly. Ribs long, strong, and sprung in proportion 

 to width of shoulders and hams. 



Objections. Flabby, creased, shallow, and not carrying 

 proper width from top to bottom. 



Belly and Flank. Straight and full and carrying well 

 out to line of sides. Flank well down to lower line of sides. 



Objections. Narrow ; tucked up or drawn in ; sagging 

 or flabby. 



Hams and Rump. Broad, full, and well let down to the 

 hock; buttock full and coming nearly down and filling full 

 between hocks. Rump should have a round slope, from loin 

 to root of tail ; same width as back and well filled out around 

 tail. 



Objections. Ham narrow; short, thin; not projecting well 

 down to hock; cut up too high in crotch. Rump narrow; flat 

 or peaked at root of tail ; too steep. 



Legs and Feet. Medium, size and length ; straight, nicely 

 tapered; wide apart and well set under the body; pasterns 

 short and strong. Feet short, firm, and tough. 



Objections. Legs extremely long, or very short; slim; 

 coarse; crooked; legs as large below knee and hock as above; 



