SWINE. 1295 



face long, straight between eyes, nose coarse, thick, or crooked, or 

 ridgy. 



2. — Eyes. -Very clear, rather large, dark, hazel or gray. 



Objections. — Small, dull, blood-shot, deep set or obscure, vision im- 

 paired by wrinkles, fat or other cause. 



3. — Ears. — Generally almost erect, but sometimes inclined forward 

 with advancing age, medium size, thin and soft. 



Objections. - Large, coarse, thick, round or drooping, long or large 

 knuck, difference in form, size or position one with the othir, animal 

 unable to control their position. 



A. — Neck. — Full, deep, short and slightly arched, broad on top, well 

 connected with shoulder. 



Objections. — Long, flat, lacking in fullness and depth. 



5. — Jowl. — Full, firm and neat, carrying fullness back to shoulder 

 and brisket. 



Objections. — Light, flabby, thin, tucked up or wrinkled. 



6. — Shoulder. — Broad, deep and full, not extended above line of bacfe 

 and being as wide on top as back, carrying size down to line of belly 

 and having lateral width. 



Objections. — Lacking in depth or width, thick beyond the line of 

 sides and hams or extending above line of back, heavy shields on hogs 

 under eighteen months of age. 



7. — Chest. — Large, wide, deep and roomy, full girth, breast bone 

 curving well forward, extending back on level, not tucked up, broad 

 between fore legs. 



Objection's. — Flat, narrow at top or bottom, small girth, lacking 

 lepth or fullness, breast bone crooked or tucked up. 



8. — Back — Broad and straight, carrying same width from shoulder 

 to ham, surface even and smooth without creases or projections and not 

 too long. 



Objections. — Narrow, swayed or hollow, dropping below a straight line. 



9. — Sides and Ribs. — Sides full, smooth, firm and deep, carrying 

 size down to belly and evenly from ham to shoulder. Ribs long, strong, 

 well sprung at top and bottom. 



Objections. — Flat, thin, flabby, not as full at bottom as top. Ribs 

 weak, not well sprung at top or bottom. 



10. — Belly and Flank. — Wide, full and straight on bottom line. 



Objections. — Belly narrow and sagging. Flank thin and tucked up. 



11. — Ham and Rump. — Haras broad, full and long; the lower front 

 part of ham should be full and stifle well covered with flesh, coming well 

 down on hock. Rump should have a rounding slope from loin to root of 

 tail, same width as back and filling out on each side and above the tail. 



