JUDGING SWINE 53 



nois are presented herewith. These also have been pre- 

 pared to answer the purpose for all hogs of the fat or lard 

 and also the bacon type, and may be used for the various 

 breeds with proper consideration of the points wherein 

 they differ. The immediately following standard of ex- 

 cellence was prepared especially for hogs that are in- 

 tended for breeding purposes and is not intended for 

 judging market hogs. 

 Fat or Lard Hogs for Breeding. 



STANDARD OF EXCELLENCE. Perfect 



Score 



Size — In good flesh; weight at 6 months, 200 lbs.; 1 year, 400 lbs.; 



2 years, 800 lbs 15 



Utility — Sow prolific ; motherly and lactatlous. Boars masculine ; 

 prepotent 8 



Style — Attractive 2 



Action — Spirited, straightforward, regular, free and easy 2 



Form — ^Long, deep, broad, smooth, symmetrical, compact, standing 

 squarely on legs of medium length 6 



Constitution — Chest capacious ; brisket advanced and low ; front 

 legs set well apart ; ribs well sprung ; flanks lull and well 

 let down 



Quality — Thick even covering of firm flesh that is fine In grain : 

 hair fine ; bone fine but strong ; skin smooth and fine ; free from 

 lumps and wrinkles ; general refinement, but not delicate 



Condition — Thrifty ; well fleshed, with large amount of lean meat 

 and considerable fat, but not excessively fat 



Disposition — Quiet, gentle 



Color — According to breed 



Coat — Abundant, fine, straight, bright, smooth, evenly distributed, 

 lying close to the body 



Snout — ^According to breed , 



Eyes — Full bright, not obscured by wrinkles 



Face — Dished according to breed, broad between eyes and ears, 

 smooth 



Ears — Fine texture, medium size, neatly attached, carriage ac- 

 cording to breed 



Jowls — Firm, smooth medium size, not pendulous 



Neck — Medium length, deep, moderately thick, joining head to 

 shoulders smoothly 2 



Shoulders — Long, full, especially at lower end, compact, smooth, 

 not too heavy 4 



Back and Loin — ^Long, broad, strong, even width, thickly and 

 evenly fleshed 8 



Sides — Long, broad, thick, firm, full, even width, free from wrinkles 



and flabblness ; ribs long, carrying fullness well down 6 



, Belly — Straight, even, not flabby, proportionate in width 2 



Rump — Long, wide, even width, thickly and evenly fleshed, round- 

 ing from loin to root of tail, not too drooping 3 



Hams — Broad, especially at upper end, long, full ; well fleshed and 

 plump, not too fat 7 



Legs — Straight, strong, tapering, medium length, set well apart ; 

 bones smooth ; joints clean ; pasterns upright ; feet medium size, 

 not sprawling, squarely placed 7 



Tail — Good in quality, with size and length 1 



Total 100 



