20 INTRODUCTORY 
C. Fore QUARTERS: 
Shoulders—Broad and compact on top, deep, well fleshed, blending 
smoothly with neck and body ...............0 0000s ee eee ee 6 
Breast—Wide, deep, and full ........... 0... ee eee 3 
Fore Legs—Set well apart, short, tapering, and straight ; pasterns, 
upright; bone, clean and fine; feet, medium size and strongly 
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D. Bopy: 
Back—Broad, straight or very slightly arched, medium length, 
uniform width from shoulder to ham, thickly fleshed, even, 
and smooth, without creases or projections................ 8 
Loin—Broad, strong, full, and thickly and smoothly fleshed...... 5 
Ribs—Long and well sprung..........6 0.000 cece eee eee eee 4 
Side—Medium length, deep, smooth, even between shoulder and 
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Heart Girth—Large, full back of shoulder, and deep and full at 
fore flanks. 44 4 594 te veg ee eer ther coalesce eawats og 5 
Flank—Deep. and, Tall... esskiecwne vanes ae eigsa eyes Ba Pee ewe Tees 2 
@. Hind QUARTERS: 
Rump—Same width as back, long, smooth, slightly rounded from 
loin, to base Of tail 2: decess cereus vevecaveaeesvensereeriss 4 
Ham—Broad, deep, heavily fleshed, plump, and reasonably smooth; 
flesh carried well down to hock on inside as well as at rear.. 8 
Hind Legs—Short, straight, set well apart and squarely under 
body; bone, fine and clean; pasterns, strong; feet, medium 
size and strongly formed <2. .cs0200sessceeeneaneannances 3 
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SWINE OF BACON TYPE. 
DESCRIPTION AND SCALE OF POINTS. 
A. GENERAL APPEARANCE: 
Counts. 
Size—Well developed for age. ... ccc c cece cece cece eet e eens 5 
Form—Long; smooth, all parts proportionately developed so as to 
give the impression of a well-balanced, strongly-built animal. 
Top line, strong; under line, straight; belly, trim and neat.. 10 
