JUDGING SWINE 53 



nois are presented herewith. These also have been pre- 

 pared to answer the purpose for all hogs of the fat or lard 

 and also the bacon type, and may be used for the various 

 breeds with proper consideration of the points wherein 

 they differ. The immediately following standard of ex- 

 cellence was prepared especially for hogs that are in- 

 tended for breeding purposes and is not intended for 

 judging market hogs. 

 Fat or Lard Hogs for Breeding. 



STANDARD OF EXCELLENCE. Perfect 



Score 



SIZE In good flesh; weight at 6 months, 200 Ibs. ; 1 year, 400 Ibs. ; 

 2 years, 800 Ibs 15 



UTILITY Sow prolific ; motherly and lactatious. Boars masculine ; 



prepotent 8 



STYLE Attractive 2 



ACTION Spirited, straightforward, regular, free and easy 2 



FORM Long, deep, broad, smooth, symmetrical, compact, standing 

 squarely on legs of medium length 6 



CONSTITUTION Chest capacious ; brisket advanced and low ; front 

 legs set well apart ; ribs well sprung ; flanks full and well 

 let down 7 



QUALITY Thick even covering of firm flesh that is fine in grain ; 

 hair fine ; bone fine but strong ; skin smooth and fine ; free from 

 lumps and wrinkles; general refinement, but not delicate 4 



CONDITION Thrifty ; well fleshed, with large amount of lean meat 

 and considerable fat, but not excessively fat 4 



DISPOSITION Quiet, gentle 1 



COLOR According to breed 2 



COAT Abundant, fine, straight, bright, smooth, evenly distributed, 

 lying close to the body 3 



SNOUT According to breed 1 



EYES Full bright, not obscured by wrinkles 1 



FACE Dished according to breed, broad between eyes and ears, 

 smooth 2 



EARS Fine texture, medium size, neatly attached, carriage ac- 

 cording to breed ' 1 



JOWLS Firm, smooth medium size, not pendulous 1 



NECK Medium length, deep, moderately thick, joining head to 

 shoulders smoothly 2 



SHOULDERS Long, full, especially at lower end, compact, smooth, 

 not too heavy 4 



BACK AND LOIN Long, broad, strong, even width, thickly and 

 evenly fleshed 8 



SIDES Long, broad, thick, firm, full, even width, free from wrinkles 

 and flabbiness; ribs long, carrying fullness well down 6 



BELLY Straight, even, not flabby, proportionate in width 2 



RUMP Long, wide, even width, thickly and evenly fleshed, round- 

 ing from loin to root of tail, not too drooping 3 



HAMS Broad, especially at upper end, long, full ; well fleshed and 

 plump, not too fat 7 



LEGS Straight, strong, tapering, medium length, set well apart ; 

 bones smooth ; joints clean ; pasterns upright ; feet medium size, 

 not sprawling, squarely placed 7 



TAIL Good in quality, with size and length 1 



Total.. ..100 



