Judging Swine 283 
2. Why are wrinkles so objectionable in swine? Where do they occur 
most frequently? Why is too much refinement objectionable among 
swine? Why is coarseness about the shoulder so objectionable in swine? 
3. When judging swine in the show ring, how are they held? Is this 
difficult, particularly in a class of old males? 
4. Classify the various breeds of swine according to color. Why is 
white objectionable in the south? Why is a reddish tint objectionable 
on a Poland China? 
5. Why are fancy color markings objectionable, especially such as in 
the Hampshire breed of swine? 
6. Name the breeds of swine that are likely to possess poor feet. Why 
are some breeds more susceptible to poor feet than others ? 
7. Classify the breeds of swine into two classes, according to the posi- 
tion of the ear, one in which the ears are carried erect and the other in 
which they are lopped. Has this characteristic any relation to general 
quality among swine ? 
8. Of the three sub-classes of butcher hogs, which will make the most 
economical gains? Explain. 
9. Which is American bacon not popular in England? Why is 
Candian bacon preferred ? 
