TYPES OF SWINE 21 



Quality — Hair, fine; skin, smootli, showing no tendency to 

 wrinkle; bone, clean and strong but not coarse; flesh, firm 

 and smooth, with no flabbiness at jowl, fore-flank, belly, or 

 ham 10 



Condition — ^Well covered with firm flesh, especially along back 



and loin, but not heavily loaded with fat 6 



Style — ^Active and sprightly, walking without a swaying move- 

 ment, and standing well up on toes. Breeding animals 

 should show strong character 4 



B. Head and Neck: 



Snout — ^Medium length and moderately fine 1 



Face — Broad between eyes ; poll, broad and full 1 



Eyes — Good size, full, and bright 1 



Jowl — Fair width and muscular, but very neat, showing no 



flabbiness 2 



Ears — Moderately thin, and fringed with fine hair 1 



Neck — Medium length and muscular, but possessing no tendency 



to arch on top 2 



C. Fore Quarters: 



Shoulders — Smooth, somewhat rounded from side to side over 

 top, and very compact; no wider than back, and not running 

 back on side so as to shorten distance between shoulders and 



ham 6 



Breast — Good width and full 3 



Fore Legs — Set well apart, medium length and straight; pasterns, 

 upright; bone, clean and strong; feet, medium size and 

 strongly formed 4 



D. Body: 



Back — Medium width, rising slightly above the straight line, and 



forming a very slight arch from neck to root of tail 6 



Loin — Wide as rest of back, strong and full, but not unduly 



arched 5 



Bibs — Good length and moderately arched 4 



Side — Fairly deep; long, smooth, and straight between shoulder 

 and ham; a, straight-edge laid over shoulder point and ham 

 should touch the side throughout S 



Heart Girth Full, but not fiabby at fore fianks, filled out even 



with side of shoulder; there should be no tucked-up appear- 

 ance back of fore legs nor droop back of shoulder top 5 



Flank — Full and low 2 



