OFFICIAL STANDARDS OF EXCELLENCE FOR SWINE 169 



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

 even with surrounding portions of body; the belly at that 

 point drooping down on a line with lower line of chest; the 

 loose skin connecting ham and belly being on a line even with 

 bottom of side. 



Objections. Belly narrow; pinched; sagging or flabby. 

 Flank tucked up or drawn in. 



Hams and Rump. Hams broad; full, long and wide. They 

 should be as wide at point of the hip as the swell of the 'ham. 

 Buttocks large and full; should project beyond and come down 

 upon and full between the hocks. The lower front part of the 

 ham should be full and stifle well covered with flesh and a 

 gradual rounding toward the hock. Rump should have a round- 

 ing slope from loin to root of tail; same width as back and 

 filling out full on each side of, and above the tail. 



Objections. Ham narrow; short; thin; not projecting be- 

 yond and coming down to hock; cut up too high in crotch or 

 twist; lacking in fullness at top or bottom; lacking in width 

 from stifle straight back; lower fore part thin and flat; straight 

 from root of tail to hock; buttocks light, thin or flabby. Rump 

 flat, narrow and peaked at root of tail; too steep. 



Legs and Feet. 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 to- 

 gether; hoofs long, slim and weak; toes spreading or crooked 

 or unable to bear up weight of animal without breaking down. 



Tail. Well set on; small, smooth, tapering and carried in a 

 curl. 



Objections. Coarse; long; crooked or hanging straight 

 down like a rope. 



Coat. Fine; straight; smooth; laying close to and cover- 

 ing the body well; not clipped; evenly distributed over body. 



Objections. Bristles; hair coarse; harsh; thin; wavy or 

 curly; swirls; standing up; ends of hair split and brown; not 

 evenly distributed over all of the body except belly. Clipped 

 coats should be cut 1.5 points. 



Color. Black with white in face or on lower jaw; whiKe 

 on feet and tip of tail, and a few small, clear white spots on 

 body not objectionable. 



Objections. Solid black, more than one-fourth white; 

 sandy hairs or spots; a grizzled or speckled appearance. 



Size. Large for age and condition; boars two years old and 

 over, if in good flesh, should weigh not less than 500 pounds. 

 Sows same age and condition not less than 450 pounds. Boars 

 eighteen months old, in good condition, not less than 400 

 pounds; sows, 350 pounds. Boars twelve months, not less 



