408 



Pork Prodvction 



ScALB OF Points 



10. 



11. 



12. 



13. 



14. 



15. 



16. 



17. 



18. 



19. 



Back and- Loin — strong, evenly arched ; 

 wide spring of rib, uniform in width ; 

 smooth, mellow covering .... 



Sides — deep, long, fuU, straight with 

 shoulders and ham ; smooth, even, 

 free from creases or wrinkles . . . 



Belly and Flanks — belly broad, full, 

 neat ; teats sound, prominent, numer- 

 ous, symmetrically placed ; flanks 

 low and fuU 



Rump and Ham — rump wide, same 

 width as loin, long, full, rounding, 

 sloping gradually from loin to taU; 

 hams long and deep, wide, thick, 

 plump, muscular, firm, smooth ; stifles 

 well covered; junction of hams low 

 and fuU 



Feet and Legs — legs medium length, 

 straight and set squarely under each 

 corner of the body; bone of ample 

 size, clean out and hard, showing 

 quality, substance, and strength; 

 pasterns straight, nearly upright, 

 strong; toes short, sound, squarely 

 placed, equal size 



Tail — medium size and length, nicely 

 cutled, tapering; indicative of suffi- 

 cient size and quality 



Coat — fine, straight, thick, smooth, 

 glossy, lying close to body, evenly 

 distributed 



Skin — healthy, soft, clear, smooth, free 

 from excessive scurf or scales . . . 



Action and Style — action free and easy, 

 legs carried straight forward ; attrac- 

 tive carriage 



Disposition — easy to handle, gentle, 

 active, lively 



Symmetry and Balance of Points . . 



Total . . ; . . . ; . . . . 



Stand ABD 



14 

 8 



SrtTDENT'a 



SCOBE 



10 



3 

 2 



3 



4 



100 



