SWINE. 1291 



Style— 3 points: 



Active and sprightly in mojment, walking without a swaying mo- 

 tion, and standing well up on toes 3 



Symmetry— 5 points : 



All parts proportionately developed, so that the general appearance 



gives the impression of a well-balanced, strongly-built animal 5 



Perfection 100 



Objections. 



Snout. — Unduly short and turned up. 



Jowl. — Heavy. 



Ears. — Small, similar to Berkshire, or unduly coarse and droopino-. 



Neck. — Either long and scrawny, or extremely short and heavy. 



Shoulders. — Extremely heavy, open on top, or extending far back on 

 side so as to shorten distance between shoulder and ham. 



Girth. — Light around heart, tucked up at fore flank, depressed back of 

 shoulder top, narrow across floor of chest. 



Back. — Either extremely narrow or extremely wide ; either sagt^ed or 

 unduly arched. 



Loin. — Narrow and weak. 



Side. — Short; falling away at lower part, owing to short-curved rib. 



Belly. — Either tucked up or sagging. 



Ham. — Either bare or wrinkled and flabby. 



Legs. — Long, coarse, crooked, deformed ; bone puffy ; pasterns wenk ; 

 feet spreading. 



Qualitij. — Hair scanty or coarse and wiry; skin wrinkled; flesh soft 

 and flabby, or unevenly laid on. 



Symmetry. — Undue development of certain parts in proportion to 

 others. 



IV. Tam worths. 



Tamworth swine are also of English origin, and were quite extensively 

 bred in England as early as the beginning of the past century. Thev 

 have been greatly improved and modified of late years, and are to be 

 found in large numbers at the leading shows in this country. They 

 have also spread into the United States, though it is impossible to fore- 

 tell their success in that country. 



Characteristics. — They are admirably adapted to the production of 

 export bacon, being lengthy, smooth-shouldered, light-boned, and pro- 

 ducing a large proportion of lean to fat. They are reasonably hardy, 

 and the better class of them are economical producers of bacon. The 

 sows are prolific and good mothers, though in experiments at the 

 Ontario Agricultural College, the young pigs scarcely grew so rapidly as 



