50 SWINE GE0B6E E. DAT. 



4. Neck — Full, deep, short and slightly arched, broad on top, 

 well connected with shoulder. 



Objections — Long, flat, lacking in fullness and depth. 



5. Jowl — Full, firm and neat, carrying fullness back to shoulder 

 and brisket. 



Objections — Light, flabby, thin, tucked up or wrinkled. 



6. Shoulder — Broad, deep and full, not extended beyond the 

 line of sides and hams or extending above line of back and 

 being as wide on top as back, carrying size down to line of 

 belly and having lateral width. 



Objections — Lacking in depth or width, thick beyond the line 

 of sides and hams or extending above line of back, heavy 

 shields on hogs under eighteen months of age. 



7. Chest — Large, wide, deep and roomy, full girth, breast bone 

 curving well forward, extending back on level, not tucked up, 

 broad between fore legs. 



Objections — Flat, narrow at top or bottom, small girth, lacking 

 depth or fullness, breast bone crooked or tucked up. 



8. Back — Broad and straight, carrying same width from 

 shoulder to ham, surface even and smooth without creases or 

 projections and not too long. 



Objections — Narrow^ swayed or hollow, dropping below a 

 straight line. 



9. Sides and Ribs — Sides full, smooth, firm, and deep, carrying 

 size down to belly and evenly from ham to shoulder. Ribs 

 long, strong, well sprung at top and bottom. 



Objections — Flat, thin, flabby, not as full at bottom as at top. 

 Ribs weak, not well sprung at top or bottom. 



10. Belly and Flank — Wide, full and straight on bottom line. 

 Objections — Belly narrow and sagging. Flank thin and tucked 



up. 



11. Ham and Rump — Hams broad, full and long; the lower 

 front part of ham should be full and stifle well covered with 

 flesh, coming well down on hock. Rump should have a 

 rounding slope from loin to root of tail, same width as back 

 and filling out on each side and above the tail. 



Objections — Ham narrow, short, thin, not projecting beyond 

 and coming down on hock, cut up too high in crotch. Rump 

 flat, narrow and too steep. 



12. Legs and Feet — Legs short, straight and strong, set wide 

 apart with hoofs erect and capable of holding good weight. 



Objections — Legs, long, slim, coarse, crooked, muscles light, 

 pasterns long, slim or flat, feet long or sprawling. 



13. Tail — Well set up, fine, tapering and neatly curled. 

 Objections — Coarse and straight, too low. 



14. Coat — Fine, straight, smooth, lying close to and covering 

 body well, not clipped, evenly distributed over body. 



