16 SWINE — -GE0E6E E. DAY. 



SWINE OF BACON TYPE. 



Description and Scale of Points. 



A. General Appearance: 



Size — Well developed for age S 



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 - _ lo 



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

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

 firm and smooth, with no fiabbiness at jowl, fore-flank, 

 belly, or ham _ - - ID 



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 

 movement, and standing well up on toes. Breeding 

 animals should show strong character 4 



B. Head and Neck: 



Snout — Medium length and moderately fine...._ i 



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



Eyes — Good size, full and bright...._ _ i 



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. Forequarters : 



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 be- 

 tween shoulder 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 un- 

 duly arched _ 5 



Ribs — 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 8 



Heart Girth — Full, but not flabby at fore-flanks, filled out 

 even with side of shoulder; there should be no tucked- 

 up appearance back of fore-legs, nor droop back of 

 shoulder top 5 



Flank — Full and low 2 



