LARD TYPE BREEDS OF SWINE 519 



fattened animals has great width and arch of rib, as viewed 

 from one end, while the side view should show a strong 

 arch in the back line. Chester "Whites tend to be rather 

 fine of bone for the weight they carry. The pasterns are 

 often too sloping and appear weak and unable to give proper 

 support to the body. Coats of curly hair occasionally occur 

 with this breed and, while not popular, do not disqualify 

 for registration. 



SCALE OF POINTS FOR CHESTEU WHITE SWINE. 



(Adopted by the Chester White Kecord Association, 1913.) 



Points 

 Head and face — Head short and wide; cheeks neat; jaws broad and 

 smooth; forehead medium, high and wide; face short and smooth; 



nose neat, tapering and slightly dished 4 



Objections: Head long, narrow or coarse; cheeks too full; forehead 

 low and narrow; jaws contracted and weak; face long, na/rrow and 

 straight; nose coarse, clumsy or dished like the Berkshire. 

 Eyes — Bright, large, clear and free from wrinkles or overhanging fat . . 2 



Objections: Smalls deep set, surrounded by wrinkles or fat* 

 Ears — Drooping at tip to give graceful appearance; thin, soft, pointing 



outward and forward; well proportioned to size of body .. ,. 2 

 Objections: Too large and coarse; thick, lopping; lying too near the 

 face; stiff, erect or too small. Not under control. 

 Neck — Wide, deep, short and nicely arched; neatly tapering from the 



shoulder 2 



Objections: Narrow, thin, long, flat on top; tucked up; not extending 

 down to breast bone. 

 Jowl — Smooth, neat, firm, full, carrying fullness well back to shoulders 



and brisket when head is carried up level 2 



Objections: Light, rough, and deejibj wrinkled, too large amd flabby, 

 not carrying fullness back to shoulders and brisket. 

 Shoulders — Broad, deep and full, extending in line with the side and 



carrying size down to line of belly 6 



Objections: Deficient in width or dejjth, extending above line of back; 

 thick beyond line of sides and hams; shields on boars too coarse 

 and prominent. 

 Chest — Heart girth large, wide, deep and full; even underline to the 

 shoulder and sides, with no creases; giving plenty of room for the 

 heart and other organs, making a large girth, indicating much vi- 

 tality. Brisket smooth, even and broad; wide between the legs and 



extending well forward, showing in front 12 



Objections: Pinched appearance at the top or bottom, or tucked in back 

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

 enough back of the shoulder. Brisket uneven, narrow, not prom- 

 inent. 

 Back and loin — Broad, straight or slightly arched, uniform width, free 



from lumps or rolls, same height and width at shoulder as at ham 14 

 Objections: Narrow, swayed, humped, creasing back of shoulders, sun- 

 fish shaped, uneven width, lumps or rolls. 



