20 INTRODUCTORY 



C. FoKE Quarters: 



Shoulders — Broad and compact on top, deep, well fleshed, blending 



-smoothly with neck and body 6 



Breast — Wide, deep, and full 3 



Fore Legs — Set well apart, short, tapering, and straight ; pasterns, 

 upright; bone, clean and fine; feet, medium size and strongly 

 formed 3 



D. Body: 



Baek — Broad, straight or very slightly arched, medium length, 

 uniform width from shoulder to ham, thickly fleshed, even, 



and smooth, without creases or projections S 



Loin — Broad, strong, full, and thickly and smoothly fleshed 5 



Rihs — Long and well sprung 4 



Side — Medium length, deep, smooth, even between shoulder and 



ham 6 



Heart Girth — Large, full back of shoulder, and deep and full at 



fore flanks 5 



Flank — Deep and full 2 



E. Hind Quarters: 



Rump — Same width as back, long, smooth, slightly rounded from 



loin to base of tail 4 



Ham — Broad, deep, heavily fleshed, plump, and reasonably smooth ; 



flesh carried well down to hock on inside as well as at fear . . 8 



Hind Legs — Short, straight, set well apart and squarely under 

 body; bone, flne and clean; pasterns, strong; feef, medium 

 size and strongly formed 3 



Total 100 



SWINE OF BACON TYPE. 



DESCRIPTION AND SCALE OF POINTS. 



A.. General Appearance: 



Counts. 



Size — Well developed for age 5 



Form — Long ; smooth, all parts proportionately developed so as to 



give the impression of a well-balanced, strongly-built animal. 



Top line, strong; under line, straight; belly, trim and neat. . 10 



