72 BREEDS OF SWINE 



girth ; too far let down between forelegs ; breastbone crooked or 



too short. 



Back and Loin. — Back broad on top; straight or slightly 

 arched; uniform width; smooth; free from lumps or rolls; 

 shorter than lower belly line ; same height and width at shoulder 

 as at ham ; loin wide and full. 



Ohjections. — Back narrow; creased back of shoulders; sun- 

 fish shaped; humped; swayed; too long, or lumpy rolls; un- 

 even in width ; loin narrow, depressed or humped. 



Sides and Eibs.— Sides full; smooth; deep; carrying size 

 down to belly ; even with line of ham and shoulder ; ribs long ; 

 well sprung at top and bottom, giving hog a square form. 



Ohjections. — Flat; thin; flabby; compressed at bottom; 

 shnmken at shoulders and ham; uneven surface; ribs flat and 

 too short. 



Belly and Flank. — Same width as back; full, making a 

 straight line and dropping as low at flank as at bottom of chest ; 

 line of lower edge running parallel with sides ; flank full and 

 even with body. 



Ohjections. — Belly narrow; pinched; sagging or flabby; 

 flank thin, tucked up or drawn in. 



Ham and Rump. — Ham broad ; full ; long, wide, and deep ; 

 admitting of no swells ; bvittock full ; neat and clean, thus avoid- 

 ing flabbiness; stifle well covered with flesh, nicely tapering 

 towards the hock ; rump should have a slightly rounding shape 

 from loin to root of tail; same width as back, making an even 

 line with sides. 



Ohjections. — Hams narrow; short; not filled out to stifle; 

 too much cut up in crotch or twist ; not coming down to hocks ; 

 buttocks flabby; rump flat, narrow, too long, too steep, sharp 

 or peaked at root of tail. 



