80 BREEDS OF SWINE 
Objections.—Flat; shallow, or not extending well down 
between forelegs. 
Back and Loin.—Back medium in breadth; straight or 
slightly arching; carrying even width from shoulder to ham; 
surface even and smooth, 
Objections.—Narrow ; crease behind shoulders; swayed or 
humped back. 
Sides and Ribs.—Sides very deep; medium in length; 
level between shoulders and hams and carrying out full down 
to line of belly. Ribs long, strong, and sprung in proportion 
to width of shoulders and hams. 
Objections.—F labby, creased, shallow, and not carrying 
proper width from top to bottom. 
Belly and Flank.—Straight and full and carrying well 
out to line of sides. Flank well down to lower line of sides. 
Objections—Narrow; tucked up or drawn in; sagging 
or flabby. 
Hams and Rump.—Broad, full, and well let down to the 
hock; buttock full and coming nearly down and filling full 
between hocks. Rump should have a round slope, from loin 
to root of tail; same width as back and well filled out around 
tail. 
Objections—Ham narrow; short, thin; not projecting well 
down to hock; cut up too high in crotch. Rump narrow; flat 
or peaked at root of tail; too steep. 
Legs and Peet.—Medium size and length; straight, nicely 
tapered; wide apart and well set under the body; pasterns 
short and strong. Feet short, firm, and tough. 
Ob jections.—Legs extremely long, or very short; slim; 
coarse; crooked; legs as large below knee and hock as above; 
