JUDGING SWINE 67 



Bacon Hogs for Market. 



STANDARD OF EXCELLENCE. 



Perfect 

 Seore 



Weight — Score according to size 7 



Form — ^Long, deep, medium width, smooth, standing squarely on 



legs 8 



Quality — Even covering of firm flesh that is fine in grain and with- 

 out flahblness or wrinkles ; hair fine ; skin smooth and fine ; 



bone fine but strong ; general refinement, but not delicate .... S 

 Condition — Thrifty ; deep, uniform covering of firm flesh ; fat on 



outside about 1% inches thick 10 



Style — Attractive 1 



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



Constitution — Chest capacious, brisket advanced and low, flanks 



full and well let down 4 



Coat — Abundant, long, straight, silky 1 



Snout — According to breed 1 



Eyes — Bright, open, smooth 1 



Face — Slim, broad between eyes 1 



Eahs — Trim, medium size 1 



Jowls — Light, neat, firm 2 



Neck — Medium length, light, muscular, but not arched 2 



Shoulders — Smooth, compact, long, not wide, same fullness as 



back and hindquarters 6 



Back — Strong, long, smooth, medium and uniform In widtli 9 



Sides — Long, broad and uniform in width ; smooth, firm ; even with 



ham and shoulder; uniform spring of rib; not too fat 14 



Belly — Straight, firm, thick, free from flabbiness 6 



Rump — Long, even, slightly rounded towards tali, same width as 



back 3 



Hams — Firm ; broad at upper end, tapering, not too thick and 



fleshed well down toward hocks 8 



Legs — Straight, strong, tapering ; bones smooth, joints clean, pas- . 



terns upright ; feet medium size* not sprawling, squarely placed 4 



Tail — Rather large and long 1 



Total 100 



