SWINE GEOKGE E. DAT. 53 



Objections — Pinched appearance at the top or bottom, or tucked 

 in back of fore legs; showing too narrow between the legs; 

 not depth enough back of the shoulder. Brisket uneven, 

 narrow, not prominent. 



Back and Loin — 14. Broad, straight or slightly arched, carry- 

 ing same width frorn shoulder to ham, surface even, smooth, 

 free from lumps, creases or projections, not too long, but 

 broad on top, indicating well sprung ribs; should not be 

 higher at hip than at shoulder and should fill out at junction 

 with side so that a straightedge placed along at top of side 

 will touch all the way from point of shoulder to point of 

 ham, should be shorter than lower be-lly line. 



Objections— Narrow, creased back of shoulders, swayed or hol- 

 low, drooping below a straight line; humped or wrinkled; too 

 long or sun-fish 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 — 10. Sides full, firm and deep, free from wrink- 

 les; 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 top; drawn in at shoulder so as to produce a crease, or 

 pinched and tucked up and in as it approaches the ham; un- 

 even surface; ribs fiat or too short. 



Belly and Plank — ^4. Belly broad, straight and full, indicating 

 capacity and room, being about the same or on a level at the 

 ' flank with the under chest line. Underline straight, or nearly 

 ■" soV 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 barns. Fleshy, plump, rounding fullness percepti- 



'""ble everywhere.^. Rurnpj rounding and gradually sloping from 

 ithe loin. -to the root of the tail. Broad and well developed 



■ -- all\ak)ng,-,from -loin, and gradually rounding to the buttock; 



, low:er 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. 



Objectibnsi^^Hani short, 'narrow, too round or slim. Not filled 



out above or beLow,-or unshapely for deep meat; not as wide 



., as thfr--body, back, or loin; too tapering or small. Rump 



narrow or pointed, not plump or well filled or too steep from 



loin to th« tail. ; 



Legs and -jFeet-i-io. ■ tegs medium length, straight, set well 



apai^t, and squareljo 'under body, tapering, well muscled and 



--v(ide above, knee and hock; below hock and knee round and 



tapering, capable of sustaining weight of animal in full flesh 



