88 BREEDS OF SWINE 
Ob jections.—Narrow, creased, or drooped behind shoulders ; 
surface ridgy or uneven. 
Sides and Ribs.—Sides full, smooth, firm; carrying size 
evenly from shoulder. to hams; ribs strong, well sprung at top 
and bottom. 
Objections,—Sides thin, flat, flabby, or creased, or ribs not 
well sprung. 
Belly and Flank.—Straight and full, devoid of grossness ; 
flank full and running nearly on line with sides. 
Objections.—Belly sagging or flabby; flank thin or tucked 
up. 
Hams and Rump.—Hams of medium width, long and deep; 
rump slightly rounded from loin to root of tail; buttock full 
and neat and firm, devoid of flabbiness or excessive fat. 
Objections.—Ham narrow; cut too high in crotch, buttock 
flabby; rump too flat, too narrow, or too steep, or peaked at 
root of tail. 
Legs and Fevt—Legs medium length, set well apart and 
squarely under body, wide above knee and hock and rounded 
and well muscled below, tapering; bone medium; pasterns 
short and nearly upright; toes short and firm, enabling the 
animal to carry its weight with ease. 
Objections.—Legs too long, slim, crooked, coarse, or short; 
weak muscles above hock and knee bone; large and coarse legs 
without taper; pasterns too long to correspond with length 
of leg, too crooked, or too slender; feet long, slim, and weak; 
toes spreading, too long, crooked, or turned up. 
Tuil—Medium length, slightly curled. 
Ob jections.—Coarse, long, clumsy, swinging like a pendu- 
lum. 
Coat—Fine, straight, smooth. 
Objections.—Bristles or swirls, coarse or curly. 
