LARD TYPE BREEDS OF SWINE 527 



SCALE OF POINTS FOR HAMPSHIRE SWINE. 



(Adopted by the Hampshire Record Association.) 



Head and face — Head medium length, rather narrow, cheeks not full. 

 Face, nearly straight and medium width between the eyes ; surface even 



and regular ^ 



Objections: Head la/rge, coarse and ridgy; nose crooked or much 

 dished. 

 Eyes — Bright, and lively, free from wrinkles or fat surroundings . . . . 2 

 Objections: Small, deep or obscure, or vision impaired by fat or other 

 causp.. 

 Ears — Medium length, thin, slightly inclined outward and forward . . . . 2 

 Objections: Large, coarse, thick, large or long knuckle, drooping or not 

 under good control of the animal. 

 Neck — Short, well set to the shoulders, tapering from shoulder to head . . 2 

 Objections — Long, thick or bidky. 



Jowl — Light, and tapering from neck to point; neat and firm 2 



Objections: Large, broad, deep or flabby. 

 Shoulders — 'Deep, medium width and full, well in line with back . . . . 6 

 Objections: Narrow on top or bottom, thick beyond line with sides and 

 hams. 

 Chest — Large, deep and roomy; full girth, extending down even with line 



of belly 12 



Objections: Narrow at top or bottom; small girth, cramped or 

 tucked up. 

 Back and loin — Back straight or slightly arched, medium breadth, with 

 nearly uniform thickness from shoulders to hams and full at loins; 



sometimes higher at hips than shoulders 15 



Objections: Narrow, created or droopy behind shoulders; surface ridgy 

 or uneven. 

 Sides and ribs — Sides smooth, full, firm, carrying size evenly from shoul- 

 ders to hams; ribs strong, well sprung at top and bottom 8 



Objections: Sides thin, fla*, flabby or created, or ribs not well sprung. 

 Belly and flank: Straight and full, devoid of grossness; flank full and run- 

 ning nearly on line with sides 6 



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, neat and firm; devoid 



of flabbiness or excessive fat 10 



Objections: Ham narrow, cut too high in crotch; buttock flabby; rump 

 too fat, too narrow or too steep, or peaked at root of tail. 

 Legs and feet: Legs medium length, set well apart and squarely under 

 body, wide above knee and hock, and rounded and well muscled be- 

 low, tapering; bone medium, pasterns short and nearly upright; toes 

 short and firm, enabling the animal to carry its weight with ease. . . . 10 

 Objections: Legs too long, slim, crooked, coarse or short; weak mus- 

 cles above hook, and knee bone large a/nd coarse, and legs without 

 taper; patterns 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. 



Tail — ^Medium length, slightly curled 1 



Objections: Coarse, long, clumsy, swinging like a pendulum. 



Coat — Fine, straight, smooth 2 



Objections: Bristles or swirls, coarse or curly. 

 Color — Black, with exception of white belt encircling body, including fore- 

 legs 2 



Objections: White ru/nning high on hind legs, or extending more than 

 one-fourth length of body, or aoUd black. 



