LARD TYPE BREEDS OF SWINE 527 



SCALE OF POINTS FOR HAMPSHIRE SWINE. 



(Adopted by the Hampshire Record Association.) 



Points 



Head and face Head medium length, rather narrow, cheeks not full. 

 Face, nearly straight and medium width between the eyes; surface even 



and regular I 



Objections: Head large, coarse and ridgy; nose crooked or mn<-i, 



dished. 



Eyes Bright, and lively, free from wrinkles or fat surroundings . . . . 2 

 Objections: Small, deep or obscure, or vision impaired by fat or other 



causa. 



Ears Medium length, thin, slightly inclined outward and forward . . . . '-! 

 Objections: Large, coarse, thick, large or long knuckle, drooping or not 



under good control of the animal. 



Neck Short, well set to the shoulders, tapering from shoulder to head . . 2 

 Objections Long, thick or bulky. 



Jowl Light, and tapering from neck to point ; neat and firm 2 



Objections: Large, broad, deep or flabby. 



Shoulders Deep, medium width and full, well in line with back . . . . (5 

 Objections: Narrow on top or bottom, thick beyond line with Hide* and 



hams. 

 Chest Large, deep and roomy; full girth, extending down even with line 



of belly I'J 



Objections: Narrow at top or bottom; small girth, cramped <>r 



tucked up. 



Back and loin Back straight or slightly arched, medium breadth, w'th 

 nearly uniform thickness from shoulders to hams and full at loins; 



sometimes higher at hips than shoulders 15 



Objections: Narrow, creased or droopy behind shoulders; surface rid mi 



or uneven. 



Sides and ribs Sides smooth, full, firm, carrying size evenly from shoul- 

 ders to hams; ribs strong, well sprung at top and bottom 8 



Objections: Sides thin, fla>, flabby or creased, or ribs not well *i>nt.ng. 

 Belly and flank: Straight and full, devoid of grossness; flank full and run- 

 ning nearly on line with sides 6 



Objections: Belly sagging or flabbi/ ; flank thin or tucked up. 

 Hams and rump: Hams of medium width, long and deep; rump slightly 

 rounded from loin to root of tail ; buttock full, neat and firm ; devoid 



of flabbiness or excessive fat 10 



Objections: Ham narrow, cut too high in crotch; buttock flabby ; rump 



too fat, too narrow or too steep, or peaked at root of tail. 

 Legs and feet: Legs medium length, set well apart and squarely under 

 body, wide above knee and hock, and rounded and well muscled be- 

 low, tapering; bone medium, pasterns short and nearly upright; toes 

 short and firm, enabling the animal to carry its weight with ease. . . . 10 

 Objections: Legs too long, slim, crooked, coarse or short; weak HIUX- 

 cles above hock, and knee bone large and coarse, and legs without 

 taper; pasterns too long to correspond with length of lea, too 

 crooked or too slender; feet long, slim and weak; toes .v/*/v</ /////. 

 too long, crooked or turned up. 



Tail Medium length, slightly curled 1 



Objections: Coarse, long, clumsy, swinging like a pendulum. 



Coat Fine, straight, smooth 2 



Objections: Bristles or swirls, coarse or curl//. 

 Color Black, with exception of white belt encircling body, including fore 



legs 2 



Objections: White running high on hind legs, or extending more than 

 one-fourth length of body, or solid black. 



