88 BREEDS OF SWINE 



Objections. Narrow, creased, or drooped behind shoulders ; 

 surface ridgy or uneven. 



Sides and Ribs. Sides full, smooth, firm; carrying size 

 evenly from shoulder to hams; ribs strong, well sprung at top 

 and bottom. 



Objections. Sides thin, flat, flabby, or creased, or ribs not 

 well sprung. 



Belly and Flank. Straight and full, devoid of grossness; 

 ' flank full and running nearly on line with sides. 



Objections. Belly sagging or flabby; flank thin or tucked 

 up. 



Hams and Rump. Hams of medium width, long and deep ; 

 rump slightly rounded frdm loin to root of tail; buttock full 

 and neat and firm, devoid of flabbiness or excessive fat. 



Objections. Ham narrow; cut too high in crotch, buttock 

 flabby; rump too flat, too narrow, or too steep, or peaked at 

 root of tail. 



Legs and Feet. Legs medium length, set well apart and 

 squarely under body, wide above knee and hock and rounded 

 and well muscled below, tapering; bone medium; pasterns 

 short and nearly upright ; toes short and firm, enabling the 

 animal to carry its weight with ease. 



Objections. Legs too long, slim, crooked, coarse, or short; 

 weak muscles above hock and knee bone ; large and coarse legs 

 without taper; pasterns too long to correspond with length 

 of leg, too crooked, or too slender; feet long, slim, and weak; 

 toes spreading, too long, crooked, or turned up. 



Tail. Medium length, slightly curled. 



Objections. Coarse, long, clumsy, swinging like a pendu- 

 lum. 



Coat. Fine, straight, smooth. 



Objections. Bristles or swirls, coarse or curly. 



