72 BREEDS OF SWINE 
girth; too far let down between forelegs; breastbone 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 shoulder 
as at ham; loin wide and full. 
Objections.—Back narrow; creased back of shoulders; sun- 
fish shaped; humped; swaved; 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 and bottom, giving hog a square form. 
Objections.—Flat; thin; flabby; compressed at bottom; 
shrunken at shoulders 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.—tam broad; full; long, wide, and deep; 
admitting of no swells; buttock full; neat and clean, thus avoid- 
ing flabbiness; stifle well covered with flesh, nicely tapering 
towards the hock; rump should have a 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 hocks; 
buttocks flabby; rump flat, narrow, too long, too steep, sharp 
or peaked at root of tail. 
