168 JUDGING SWINE 



outward, 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 broast bone; tucked up. 



Jowl. Full; broad; deep; smooth and firm; carrying full- 

 ness 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 

 wrinkled; 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 

 shoulders; 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 

 between 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; carry- 

 ing 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 so 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 



