168 JUDGING SWINE 



ward, and the forward half drooping gracefully; fully under 

 control of animal; both of same size, position and shape. 



Objections. Large; Straight; stiff; coarse; thick; round; 

 long or large knuckle, drooping close to face, swinging and 

 flabby; difference in form, size or position. 



Neck. Wide; deep; short, and nicely arched at top, from 

 poll of head to shoulder. 



Objections. Long; narrow; thin; flat on top; not extending 

 down to breast bone; tucked up. 



Jowl.) Full; broad; deep; smooth and firm; carrying fullness 

 back near to point of shoulders, and below line of lower jaw, 

 so that lower line will be as low as breast bone when head is 

 carried up level. 



Objections. Light; flabby; thin; wedge shaped; deeply wrin- 

 kled; not drooping below line of lower jaw, and not carry- 

 ing fullness back to shoulder and brisket. 



Shoulders. Broad; deep and full; not extending above line 

 of back, and being as wide on top as back; carrying size down 

 to line of belly and having good lateral width. 



Objections. Narrow; not same depth as body; narrow on top 

 or bottom or extending above line of back; less than body in 

 breadth at top or bottom portions, or lacking in lateral width; 

 shields on boars under eight months of age, or large, heavy 

 shields on hogs under eighteen months of age. 



Chest. Large; wide; deep; roomy, indicating plenty of room 

 for vital organs, and making a large girth just back of shoul- 

 ders; the breast bone extending forward so as to show slightly 

 in front of legs and extending in a straight line back to end of 

 breast bone; showing width of not less than six inches be- 

 tween fore legs in a large, full grown hog. 



Objections. Flat; pinched; narrow at top or at either end 

 of breast bone; breast bone crooked or not extending slightly 

 in front of fore legs. 



Back and Loin. Broad; straight; or slightly arched; car- 

 rying same width from shoulder to ham; surface (even; smooth, 

 free from lumps, creases or projections; not too long, but broad 

 on top, indicating well sprung ribs; should not be higher at hip 

 than at shoulder and should fill out at junction, with side so 

 that a straight edge placed along top of side will touch all the 

 way from point of shoulder to point of ham; should be shorter 

 than the lower belly line. 



Objections. Narrow; creased back of shoulders; swayed or 

 hollow; dropping below a straight line; humped or wrinkled; 

 too long, or sunfish shaped; loin high, narrow, depressed or 

 humped up; surface lumpy, creased, ridgy or uneven; width at 

 side not as much as shoulder and ham. 



Sides and Ribs. Sides full; smooth; firm and deep; carrying 

 size down to belly and evenly from ham to shoulder; ribs long, 

 strong, well sprung at top and bottom. 



Objections. Flat; thin; flabby; pinched; not as full at bottom 

 as top; drawn in at shoulders soi as to produce a crease or 

 pinched and tucked up, and in as it approaches the ham; lumpy 

 or uneven surface; ribs flat or too short. 



Belly and Flank. Wide, straight and full and drooping as 

 low at flank as bottom of chest; back of fore leg making a 

 straight line from fore legs to hind legs; flank full and out even 



