APPENDIX 389 



Objections : Narrow, creased back of shoulders, swayed or 

 hollow, dropping below a straight line ; humped or wrinkled ; 

 too long or sunfish shaped; loin high, narrow, depressed 

 or humped up; surface lumpy, creased, ridgy or uneven; 

 width at side not as much as shoulder and ham. 



/Sides and ribs. — 8. 



Sides full, firm and deep, free from wrinkles; carrying size * 

 down to belly; even from ham to shoulder; ribs of good 

 length, well sprung at top and bottom. 



Objections: Flat, thin, flabby, pinched, not as full at 

 bottom as at top ; drawn in at shoulder so as to produce a 

 crease, or pinched and tucked up and in as it approaches the 

 ham ; uneven surface ; ribs flat or too short. 



Belly and flank. — 4. 



Belly broad, straight and full, indicating capacity and room, 

 being about the same or on a level at the flank with the under 

 line of the chest. Under line straight, or nearly so, and free 

 from flabby appearance. 



Objections : Belly uneven and flabby, or apparent looseness 

 in the make-up. Pinched up in the flank or flanked too high. 



Ham and rump. — 10. 



Hams broad, full, deep and long from rump to hock. Fully 

 developed above and below, being wide at the point of the 

 hip, carrying width well down to the lower part of the hams. 

 Fleshy, plump, rounding fullness perceptible everywhere. 

 Rump rounding and gradually sloping from the loin to the 

 root of the tail. Broad and well developed all along from 

 loin and gradually rounding to the buttock ; lower front 

 part of ham should be full and stifle well covered with flesh. 

 Even width of ham and rump with the back, loin, and 

 body. Even a greater width as to females not objectionable. 

 Objections : Ham short, narrow, too round or slim. Not 

 filled out above or below, or unshapely for deep meat ; 

 not as wide as the body ; back or loin too tapering or small. 

 Rump narrow or pointed, not plump or well filled or too 

 steep from loin to the tail. 



Legs and feet. — 10. 



Legs medium length, straight, heavy bone, set well apart and 

 squarely under body, tapering, well muscled and wide 

 above knee and hock; below hock and knee round and 

 tapering, capable of sustaining weight of animal in full flesh 

 without breaking down ; bone firm and of fine texture ; 

 pasterns short and nearly upright. Feet firm, short, tough 

 and free from defects. 



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