172 JUDGING SWINE 



outward; fully under control of the animal and drooping 

 so as to give a graceful appearance. 



Objections. Large; upright; coarse; thick; round; too 

 small; drooping too close to the face; animal not being able to 

 control them. 



Neck. Wide; deep; short and nicely arched. 



Objections. Long, narrow; thin; flat on top; tucked up; not 

 extending down to breast bone. 



Jowl.- Full; smooth, neat and firm; carrying fullness back 

 to shoulder and brisket when the head is carried up level. 



Objections. Light; too large and flabby; rough and deeply 

 wrinkled; not carrying fullness back to shoulder and brisket. 



Shoulder. Broad, deep and full, extending in a straight line 

 with the side, and carrying size down to line of belly. 



Objections. Narrow at top or bottom, not full nor same 

 depth as body; extending above line of back; shields on boars 

 too coarse and prominent. 



Chest. Large; deep and roomy so as not to cramp vital or- 

 gans; full in girth around the heart; the breast bone extend- 

 ing forward so as to show slightly in front of legs, and let 

 down so as to be even with line of belly, showing a width 

 of not less than 7 inches between fore legs of a full grown hog. 



Objections. Narrow; pinched; heart girth less than flank 

 girth; too far let down between fore legs; breast bone crooked 

 or too short. 



Back and Loin. Back broad on top; straight or slightly 

 arched; uniform width; smooth; free from lumps or rolls; 

 shorter than lower belly line; same height and width at shoul- 

 ders as at ham; loin wide and full. 



Objections. Back narrow; creased back of shoulders; sun- 

 fished shape; humped; swayed; too long or lumpy rolls; un- 

 even in width; loin narrow, depressed or humped. 



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

 down to belly; even with line of ham and shoulder; ribs long; 

 well sprung at top or bottom, giving hog a square form. 



Objections. Flat; thin; flabby; compressed at bottom; 

 shrunken at shoulder and ham; uneven surface; ribs flat and 

 too short. 



Belly and Flank. Same width as back; full, making a 

 straight line and dropping as low at flank as at bottom of 

 chest; line of lower edge running parallel with sides; flank 

 full and even with body. 



Objections. Belly narrow; pinched; sagging or flabby; flank 

 thin, tucked up or drawn in. 



Ham and Rump. Ham "broad; full; long, wide and deep; 

 admitting of no swells; buttock full; neat and clean, thus 

 avoiding flabbiness; stifle well covered with flesh, nicely taper- 

 ing towards the hock; rump should have slightly rounding 

 shape from loin to root of tail; same width as back, making 

 an even line with sides. 



Objections. Hams narrow; short; not filled out to stifle; too 

 much cut up in crotch or twist; not coming down to hock; but- 

 tocks flabby; rump flat, narrow, too long, too steep, sharp or 

 peaked at root of tail. 



