62 BREEDS OF SWINE 



Ham and Rump. 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 fulness 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 

 filled 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. Legs medium length, straight, set well 

 apart and squarely under body, tapering, well muscled and w r ide 

 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 

 defects. 



Objections. Legs long, slim, coarse, 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. Tail of medium length and size, smooth and tapering 

 well, and carried in a curl. 



Objections. Coarse and long without a curl; or short, 

 crooked, or stubby ; or too small, even, not tapering. 



