62 BREEDS OF SWINE 
Ham and Rump.—Hams broad, full, deep, and long from 
rump to hock. Fully developed above and below, being wide 
at the point of the hip, carrying width well down to the lower 
part of the hams. Fleshy, plump, rounding fulness perceptible 
everywhere. Rump rounding and gradually sloping from the 
loin to the root of the tail. Broad and well developed all 
along from loin, and gradually rounding to the buttock; lower 
front part of 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, or 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.—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 
long, slim, and weak; toes spreading or crooked or unable to 
bear up weight of animal without breaking down. 
Tail.—Tail of medium length and size, smooth and tapering 
well, and carried in a eurl. 
Objections.—Coarse and long without a curl; or short, 
crooked, or stubby ; or too small, even, not tapering. 
