516 JUDGING FARM ANIMALS 



Points 

 Shoulder — Broad and oval at top, showing evenness with the back and 

 neck, with good width from the top to the bottom, and even smooth- 

 ness extending well forward 6 



Objections: Narrow at top or hoiiom, not as deep aa the body, uneven 



width, ship.lds on pigs under eight months of age, or showing too 



much shield at any age. 



Chest — Large, wide, deep and full; even underline to the shoulder and 



sides, with no creases, giving plenty of room for the heart and other 



org.ing, making a large girth indicating much vitality. Brisket 



smooth, even and broad; wide between the legs and extending well 



forward, showing in front 12 



Objections: Pinched appearance at the top or lottom, or tucked in 

 hack of the forelegs; showing too narrow between the legs; not 

 depth enough hack of the shoulder. Brisket uneven, narrow, not 

 prominent. 

 Back and loin — Broad, straight or slightly arched, carrying same width 

 from shoulder to ham ; surface even, smooth, free from lumps, 

 creases or projections; not too long, but broad on top, indicating 

 well sprung ribs; should not be higher at h p than at shoulder, and 

 should fill out at junction with side, so that a straight edge placed 

 along at top of side will touch all the way from point of shoulder 

 to po'nt of ham. Should be shorter than lower belly line . . . . 14 

 Objections; Narrow, creased hack of shoulders, swayed or hollow, drop- 

 ping lelow a straight line; humped or wrinkled; too long or sun- 

 fish shaped; loin high, narrow, depressed or humped up; surface 

 luinp'i, creased, ridgy or uneven; width at side not as much as 

 shoulder and ham. 

 Sides and ribs — Sides full, firm and deep, free from wrinkles; carrying 

 size down to belly; even from ham to shoulder; ribs of good length, 



well sprung at top and bottom 8 



Objections: Flat, thin, flabby, j^inehed, net as fxdl at bottom as at top; 

 drawn in. at shoulder so as to produce a crease, or pinched and 

 tucked up and in as it approaches the ham; uneven surface; ribs 

 flat or too short. 

 Eelly an.d flank — Belly broad, straight and full, indicating capacity and 

 room, being about the same or on a level at the flank with the under- 

 line of the chest ; underline straight, or nc arly so, and free from 



fleshy appearance 4 



Objections: Belly uneven and flally, or apparent looseness in the make- 

 up. Pinched up in the flank or flanked too high. 

 Hams z^zid rump — liams broad, full, deep and long from rump ta 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 fullness perceptible everywhere. Rump rounding 

 and gradually sloping from the loin to the root of the tail. Broad 

 and well developed all along from lo n and gradually rounding to 

 buttock; lower front part of ham should be full, and stifle well cov- 

 ered with flesh. Even width of ham and rump with the back, loin 

 and body. Even a greater width as to females not objectionable . . 10 

 Objections: Sam short, narrow, too round or slim, not filled oh( above 

 or below, or unshapely for deep meat; not as wide as the body; 

 lack or loin too tapering, or small; ririip narrow or pointed, not 

 plump or well filled or too steep from loin to tail. 

 Legs and feet — Legs medium length, straight, heavy bone, set well apart 

 and squarely under Lody, tapering, well muscltd and wide above knee 

 and hock; below hock and knee round and tapering, capable of sus- 

 taining weight of animal in full flesh without breaking down; bone 



