OFFICIAL STANDARDS OF EXCELLENCE FOR SWINB 163 



legs; not depth enough back of the shoulder. Brisket uneven, 

 narrow, not prominent. 



Back and Loin. — 14. Broad, straight or slightly arched, car- 

 rying name width from shoulder to ham, surface even, smooth, 

 free from lumps, creases or projections, not too long but broad 

 on top, indicating well sprung ribs; should not be higher at hip 

 than at shoulder and should fill out at junction with side so that 

 a straightedge placed along at top of side will touch all the 

 way from point of shoulder to point of ham, should bo shorter 

 than lower belly line. 



Objections. — Narrow, creased back of shoulders, swayed or 

 hollow, dropping below a straight line; humped or wrinkled; too 

 long or sun-fish shaped; loin high, narrow, depressed or hump- 

 ed up; surface lumpy, creased, ridgy or uneven, width at side 

 not as much as shoulder and ham. 



Sides and Ribs.^10. — Sides full, firm and deep, free from 

 wrinkles; carrying size down to belly; even from ham to shoul- 

 der: ribs of good length, well sprung at top and bottom. 



Objections.^Flat, thin, flabby, pinched, not as full at bottom 

 as top; drawn in at shoulder so as to produce a crease or pinch- 

 ed and tucked up and in as it approaches the ham; uneven sur- 

 face; ribs flat or too short. 



Belly and Flank. — 4. — Belly broad, straight and full, indicat- 

 ing capacity and room, being about the same or on a level at 

 the flank with the under chest line. Underline straight, or 

 nearly so, and free from flabby appearance. 



Objections. — Belly uneven and flabby, or apparent looseness in 

 the make-up. Pinched up in the flank or flanked too hight. 



Ham and Rump. — 10. — Hams broad, full, deep and long from 

 rump to hock, fully developed above and below, being wide at 

 the point of the hip, carrying width well down to the lower 

 part of the hams. Fleshy, plump, rounding fullness perceptible 

 everywhere. Rump rounding and gradually sloping from the loin 

 to the root of the tail. Broad and well developed all along from 

 loin and gradually rounding to the buttock; lower front part of 

 ham should be full and stifle well covered with flesh. Even 

 width of ham and rump with the back, loin and body. Even a 

 greater width as to females not objectionable. 



Objections. — Ham short, narrow, too round or slim. Not fllled 

 out above or below, or unshapely for deep meat; not as wide as 

 the body, back or loin too tapering or small. Rump narrow or 

 pointed, not plump or well filled or too steep from loin to the 

 tail. 



Legs and Feet. — 10. — Legs medium length, straight, set well 

 apart and squarely under body, tapering, well muscled and wide 

 above knee and hock; below hock and knee round and tapering, 

 capable of sustaining weight of animal in full flesh without 

 breaking down; bone firm and of fine texture; pasterns short 

 and nearly upright. Feet firm, short, tough and free from de- 

 fects. 



Objections. — Legs long. slim, coarse, crooked; muscles small 

 above hock and knee; bone lar.ge. coarse; as large at foot as 

 above knee; pasterns lona:. slim, crooked or weak; the hocks 

 turned in or out of strai.ght line; legs too close together: hoofs 

 long, slim and weak; toes spreading or crooked or unable to 

 bear up weight of animal without breaking down. 



