20 INTRODUCTORY 



C. FORE QUARTERS: 



Shoulders Broad and compact on top, deep, well fleshed, blending 



smoothly with neck and body 6 



Breast Wide, deep, and full 3 



Fore Legs Set well apart, short, tapering, and straight ; pasterns, 

 upright; bone, clean and fine; feet, medium size and strongly 

 formed 3 



D. BODY : 



Back Broad, straight or very slightly arched, medium length, 

 uniform width from shoulder to ham, thickly fleshed, even, 



and smooth, without creases or projections 8 



Loin Broad, strong, full, and thickly and smoothly fleshed 5 



Ribs Long and well sprung 4 



Side Medium length, deep, smooth, even between shoulder and 



ham C 



Heart Girth Large, full back of shoulder, and deep and full at 



fore flanks 5 



Flank Deep and full 2 



E. HIND QUARTERS: 



Rump Same width as back, long, smooth, slightly rounded from 



loin to base of tail 4 



Ham Broad, deep, heavily fleshed, plump, and reasonably smooth; 



flesh carried well down to hock on inside as well as at rear. . 8 



Hind Legs Short, straight, set well apart and squarely under 

 body; bone, fine and clean; pasterns, strong; feet, medium 

 size and strongly formed 3 



Total . 100 



SWINE OF BACON TYPE. 



DESCRIPTION AND SCALE OF POINTS. 



A. GENERAL APPEARANCE: 



Counts. 



Size Well developed for age 5 



Form Long ; smooth, all parts proportionately developed so as to 



give the impression of a well-balanced, strongly-built animal. 



Top line, strong; under line, straight; belly, trim and neat. . 10 



