GENERAL SWINE MANAGEMENT 27 



side, with no creases. The ribs should be well sprung, thus providing 

 ample room for the thoracic viscera. Brisket should be smooth, even 

 and broad and wide between the legs. The back should be broad, 

 straight, or only slightly arched, and of uniform width and free 

 from rolls, and the animal should be the same height at the shoulders 

 and at the ham. The sides should be full, smooth, deep. The ribs 

 should be long and well sprung at top and bottom, giving the animal 

 a square form. The belly should be the same width as the back 

 which" should be full, straight, the same height at the flank as at the 

 chest. The flanks should be of equal size to the thorax; the head 

 should be broad, long, full, wide and deep. The rump should be 

 slightly rounding from the loin to the root of the tail, and of the 

 same width as the back. The legs should be of medium length, 

 strong, straight, set well apart and well under the body. The bones 

 should be of good size, firm, well muscled, wide above the knees and 

 hock, round and tapering below the hock, thus enabling the animal 

 to carry itself with ease. The pasterns should be short and nearly 

 upright. The feet should be short and firm and the animal should 

 stand well upon the toes. The tail should be smooth, and tapering, 

 carried in a curl. The coat should be fine and preferably straight, 

 evenly distributed and covering the body well. The color should 

 be white. The animals should be large for their age. They should 

 have good action, high carriage, they should be gentle and easily 

 handled. 



The Chester White as a feeder ranks high. This breed is generally 

 prolific, but feeders claim that the cross-bred Chester White makes 

 a superior feeder. Chester White pork has been regarded as good 

 by expert meat testers. These hogs are readily adapted to pasture and 

 are desirable feeders and therefore splendid hogs for the corn belt 

 section. 



JIULE-FOOT 



This breed is so named because of its having a solid hoof. The 

 representatives of this breed are not very numerous. This is prob- 

 ably one of the original types of swine but unfortunately until 

 recently about the only constant characteristic of the breed was the 

 solid hoof. A few breeders have been doing some splendid work in 

 establishing this breed by fixing a definite type with distinctive 

 characteristics. It is probable, that there are about 12,000 registered 



