408 



Pork Production 



SCALE OP POINTS 



9. Back and Loin strong, evenly arched ; 

 wide spring of rib, uniform in width ; 

 smooth, mellow covering .... 



10. Sides deep, long, full, straight with 



shoulders and ham; smooth, even, 

 free from creases or wrinkles . . . 



11. Belly and Flanks belly broad, full, 



neat ; teats sound, prominent, numer- 

 ous, symmetrically placed ; flanks 

 low and full 



12. Rump and Ham rump wide, same 



width as loin, % long, full, rounding, 

 sloping gradually from loin to tail; 

 hams long and deep, wide, thick, 

 plump, muscular, firm, smooth ; stifles 

 well covered; junction of hams low 

 and full 



13. Feet and Legs : legs medium length, 



straight and set squarely under each 

 corner of the body; bone of ample 

 size, clean cut and hard, showing 

 quality, substance, and strength ; 

 pasterns straight, nearly upright, 

 strong; toes short, sound, squarely 

 placed, equal size 



14. Tail medium size and length, nicely 



curled, tapering ; indicative of suffi- 

 cient size and quality 



15. Coat fine, straight, thick, smooth, 



glossy, lying close to body, evenly 

 distributed 



16. Skin healthy, soft, clear, smooth, free 



from excessive scurf or scales . . . 



17. Action and Style action free and easy, 



legs carried straight forward ; attrac- 

 tive carriage 



18. Disposition easy to handle, gentle, 



active, lively 



19. Symmetry and Balance of Points 



Total 



STANDARD 



14 



8 



10 



3 



4 



100 



STUDENT'S 

 SCORE 



