OFFICIAL STANDARDS OF EXCELLENCE FOR SWIXE 163 



the legs; not depth enough back of the shoulder. Brisket 

 uneven, narrow, not prominent. 



Back and Loin. 14. 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 wi h side 

 so that a straightedge placed along at top of side will touch 

 all the way from point of shoulder to point of ham, should be 

 shorter than lower belly line. 



Objections. Narrow, creased back of shoulders, swayed or 

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

 too long or sun-fi&h shaped; Icin high, narrow, depressed cr 

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

 side not as much as shoulder and ham. 



Sides and Ribs. 10. Sides full, firm and deep, free from 

 wrinkles; carrying size down to belly; even from ham to 

 shoulder; ribs of good length, well sprung at top and bottom. 



Objections. Flat, thin, flabby, pinched, not as full at bot- 

 tom as top; drawn in at shoulder so as to produce a crease or 

 pinched and tucked up and in as it approaches the ham; un- 

 even surface; ribs flat or too short. 



Belly and Flank. 4. Belly broad, straight and full, inii- 

 cating capacity and room, being about the same or on a level 

 at the flank with the under chest line. Underline straight, or 

 nearly so, and free from flabby appearance. 



Objections. Belly uneven and flabby, or apparent locseness 

 in the make-up. Pinched up in the flank or flanked too high. 



Ham and Rump. 10. Hams broad, full, deep and long 

 from rump to hock. Fully developed above and below, being 

 wide at the point of the hip, carrying wilth well down to the 

 lower part of the hams. Fleshy, plump, rounding fullness per- 

 ceptible everywhere. Rump rounding and gradually sloping 

 from the loin to the root of the tail. Broad and well de- 

 veloped all along from loin and gradually rounding to the 

 buttock; lower front part cf 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 cr 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. 10. Legs medium length, straight, set 

 well apart and squarely under body, tapering, well muscled 

 and wide 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 



