OFFICIAL STANDARDS OF EXCELLENCE FOR SWINE 169 



with surrounding portions of bodj'; the belly at that point 

 drooping down on a line with lower line of chest; the loose 

 skin connecting ham and belly being on a line even with bot- 

 tom of side. 



Objections. — Belly narrow; pinched; sagging or flabby. Flank 

 tucked up or drawn in. 



Hams and Rump.^Hams broad; full, long and wide. They 

 should be as wide at point of the hip as the swell of the ham. 

 Buttocks large and full; should project beyond and come down 

 upon and full between the hocks. The lower front part of the 

 ham should be full and stifle well covered with flesh and a 

 gradual rounding toward the hock. Rump should have a round- 

 ing slope from loin to root of tail; same width as back and fill- 

 ing out full on each side of, and above the tail. 



Objections. — Ham narrow; short; thin; not projecting beyond 

 and coming down to hock; cut up too high in crotch or twist; 

 lacking in fullness at top or bottom; lacking In width from 

 stifle straight back; lower fore part thin and flat; straight from 

 root of tail to hock; buttocks light, thin or flabby. Rump flat, 

 narrow and peaked at root of tail; too steep. 



Legs and Feet. — 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 taper- 

 ing, 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 defects. 



Objections.— Legs long; slim; coar'se; crooked; muscles 

 small above hock and knee; bone large, coarse, as large at 

 foot as above knee; pasterns long, slim, crooked or weak; 

 the hocks turned in or out of straight 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. 



Tail. — Well set on; small, smooth, tapering and carried in a 

 curl. 



Objections. — Coarse; long; crooked or hanging straight down 

 like a rope. 



Coat. — Fine; straight; smooth; laying close to and covering 

 the body well; not clipped; evenly distributed over body. 



Objections. — Bristles; hair coarse; harsh; thin; wavy or cur- 

 ly; swirls; standing up; ends of hair split and brown; not 

 evenly distributed over all of the body except belly. Clipped 

 coats should be cut 1.5 points. 



Color. — Black with white in face or on lower jaw; white on 

 feet and tip of tail, and a few small, clear white spots on body 

 not objectionable. 



Objections. — Solid black, more than one-forth white; sandy 

 hairs or spots; a grizzled or speckled appearance. 



Size. — Large for age and condition; boars two years old and 

 over, if in good flesh, should weigh not less than 500 pounds. 

 Sows same age and condition not less than 450 pounds. Boars 

 eighteen months old, in good condition, not less than 400 pounds; 

 sows, 350 pounds. Boars twelve months, not less than 300 

 pounds; sow,s. 300 pounds. Boar and sow six months, not less 

 than 150 pounds. Other ages in proportion. 



