440 APPENDIX 



looked at from any point, should resemble as nearly as 

 possible a parallelogram; the under and upper lines straight 

 and parallel; brisket projecting well forward and wide, 

 making the forelegs stand well apart; loin thick and broad; 

 flank full and deep, even with the underline; foreflank 

 to correspond, well filled; tail thin, set on well back (but 

 not too high), and falling perpendicularly. 



Skin moderately thick (not papery), pliable, and mellow 

 or mossy to touch; hair soft and abundant, covering all 

 parts well. 



Shoulders well covered with flesh and laid back over the 

 ribs, so that the natural depression behind them in the 

 region of the heart or girth line should not be too pronounced, 

 broad and compact On top; the shoulder-blades adhering 

 closely to the trunk; shoulder-points fine, "snug," and well 

 covered. 



Chest, viewed from before or from behind the shoulder, 

 full, wide, deep, and massive; girth large; crops full. 



The forearm and leg straight and short; muscle large 

 and broad; leg-bones dense and strong, though smooth, 

 fine, and flat (abnormally small bone shows tendency to 

 diminished size); legs short and well under the body; hoofs 

 clear and oily looking. 



Hindquarters full and well packed, lengthy from the 

 hook-bones to the pin-bones (which should be well apart); 

 rump wide and even, and the tail-head smooth, not patchy, 

 and no part rising above the back level; hips smoothly 

 covered, distance from each other to harmonize with other 

 parts; thighs broad, thick, and well down toward the 

 hocks; twist or inner thigh full, deep, and plump. 



Ribs thickly fleshed, well sprung (arched), and deep, filling 

 up deficiency behind the shoulder and hollow in front of the 

 hooks, i. p.., "well-ribbed home." 



Legs straight and short, shanks fine and smooth. 



The lines of the body fiowing, not sharp or abrupt, with 

 a general balance of parts to please the eye; carriage stylish. 



Points Generally Applicable to all Breeds of Swine. — In 

 judging, it is best to begin at the feet and legs, as these are 

 most important, on account of their having to carry the 



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