64 SWINE 



Perfect 

 score 



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 5 



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

 plump ; not too fat 12 



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

 bones smooth ; joints clean ; pasterns upright ; feet medium 

 size, not sprawling, squarely placed 4 



TAIL Good in quality, with size and length 0.5 



Total 100 



With the exception of a few points this standard of ex- 

 cellence is essentially the same as the preceding. It will 

 be noticed that not quite as many points are given, and 

 therefore the values given to the various points are some- 

 what different. Besides this, the value given to some of 

 the points is considerably different. The principal points 

 of difference are as follows : The market hog has con- 

 siderably more value attached to condition; that is, the 

 prime hog for market is much higher in condition (more 

 fat meat on the body) than the breeding hog. In quality 

 also the market hog is given greater value. This is true 

 because when the hog is in prime condition for market 

 quality shows up to better advantage and is also con- 

 siderable of an improvement over what is seen in many 

 breeding animals. The market calls for as much quality 

 as possible, while the breeder can sometimes sacrifice 

 some of this to good advantage provided he can gain in 

 other characteristics, such as size, prolificacy and 

 growthiness. 



In constitution greater value is given to the breeding 

 hog than to the market hog. The packer does not care 

 how little constitution the hog has provided it can walk 

 across the scales and into the slaughter pens comfortably, 

 but the breeder wants as much constitution as possible 

 for various reasons. Coat, snout, eyes, face and ears are 



