1290 CYCLOPEDIA OF LIVE STOCK AND COMPLETE STOCK DOCTOR. 



to have an animal out of proportion in this respect. Strength must 

 accompany length. 



Sows should show no indications of coarseness, and should possess 

 at least twelve sound teats. 



Scale of Points for Large Yorkshire Swin'" 



description. 



Color— 2 points : points. 



White, free from black hairs, and as far as possible from blue spots 



on the skin 2 



Head and Neck— 8 points: 



Snout, medium length, straight, or nearly so, moderately fine 1 



Face, slightly dished, broad between eyes 1 



Eyes, good size, full and bright 1 



Jowl, light and neat 2 



Ears, long, good width, moderately thin, slightly incliHed forward, 



and fringed with fine hair 1 



Neck, medium length, muscular, but possessing no tendency to arch 



on top 2 



Fore Quarters— 15 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 8 



Breast, good width, and full 3 



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



strong; bone, clean and strong; feet, compact 4 



Body— 37 points: 



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



forming a very slight arch from neck to tail 8 



Loin, wide as rest of back, strong and futl, but not unduly arched— 5 



Ribs, good length and moderately arched 3 



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 10 



Heart Girth, i\A\, but not flabby at fore flanks, filled out even with side 

 of shoulder; there should be no tucked-up appearance back of 



fore legs, nor droop back of shoulder 5 



Flank, full and low 2 



Underline, straight; the belly should be markedly trim and neat 4 



Hind Quarters— 17 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 5 



Ham, full without flabbiness; thigh, tapering towards hock without 



wrinkles or folds, and carrying flesh well down towards hock 8 

 Hind Legs, medium length; hocks, set well apart, but not bowed 

 outward; bone, clean and strong; pasterns, strong; feet, com- 

 pact 4 



Quality— 13 points : 



Hair, fine and abundant, (2) ; skin, smooth, showing no tendency to 

 wrinkle, (2) ; bone, clean in legs, and showing no prominence 

 on side and top of shoulder, (4); flesh, firm and smooth, -with 

 no flabbiness at jowl, fore flank, belly, or ham, (5) 13 



