OFFICIAL STANDARDS OF EXCELLENCE FOR SWINE 181 



CHESHIRE SWINE. 



STANDARD OF EXCELLENCE. THE CHESHIRE HERD BOOK. 

 VOL I, 1889. 



Head. Short to medium in length, short in proportion to 

 length of body; face somewhat dished and wide between the 

 eyes; ears small, erect, in old animals often .slightly pointing 

 forward; neck, short; shoulders broad and full; hips broad; 

 body long, broad and deep; hams, broad, nearly straight with 

 back and running well down towards hock; legs small and slim, 

 set well apart and supporting the body on the toes; tail, small 

 and slim; hair fine, medium in thickness and quantity; color 

 white, a few blue spots in skin not to disqualify, but objectiona- 

 ble; when grown and well fattened should dress from 400 to 

 GOO Ibs. 



SCALE OF POINTS. 



Cheshires must be shown in fair breeding condition. 



Animals too fleshy to meet this requirement must be docked g 



ten points. U 

 Head. Short to medium in length, short in proportion to 



length of body 8 



Face. Somewhat dished and wide between the eyes S 



Jowl. Medium in fullness 3 



Ears. Small, fine, erect; in eld animals often pointing for- 

 ward 5 



Neck. Short and broad ' 3 



Shoulders. Broad, full and deep 6 



Girth. Size of body around heart 3 



Back. Long, broad and straight nearly to root cf tail 10 



Side. Deep and full, nearly straight on bottcm line 7 



Flank. Well back and low down, making flank girth nearly 



equal to heart girth 3 



Hams. Broad, nearly straight with back and running well 



down towards hock 10 



Legs. Small and slim, set well apart and supporting body 



on toes 10 



Tail. Small, slim and tapering 3 



Hair. Fine, medium in thickness and quality 3 



Color. White, any other colored hair to disqualify 2 



Skin. Thin and pliable; small blue spots objectionable, but 



allowable 3 



Symmetry. Animal well proportioned, handsome, stylish 8 



Total . 100 



