Success with hogs

Front matter

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v«i'

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Preface

In preparing this book the author's endeavor has been to compile a broad, common sense, readable and practical treatise upon the correct and hygienic principles of feeding, care and treatment of swine, with the hope that its study would tend to aid and simplify the practice of the three cardinal principles of hog production — Right Breeding, Right Feeding and Right Caring of Swine.

The material in this volume has been secured from the author's lifetime experience with hogs and association with hog men, in practically all phases of the business — breeding, feeding, selling, exhibiting, judging, producing serum, and many years' service in the field of investigating, advising and treating ailing swine. He was also for years associated with his father, H, C. Dawson, one of the originators of the Poland-China breed of swine.

The author is especially indebted to N. H. Gentry, Sedalia, Mo., Prof. John M. Evvard, Ames, Iowa, and to a host of other practical, successful hog men, who have taken personal interest in the attempt to make this volume complete.

Charles Dawson.

Chapter I II III IV

V

VI VII

VIII

IX

X

XI

XII

XIII

XIV

XV

XVI

XVII

XVIII

XIX

XX

XXI

XXII

XXIII

XXIV

XXV

PAGE

The Hog Man ii

The Hog Farm iS

The Hog ^9

The Poland-China Breed 22

The Berkshire Breed 26

The Spotted Poland-China Breed .... 28

The Duroc- Jersey Breed 32

The Chester White Breed 36

The Hampshire Breed 40

The Yorkshire Breed 43

The Tamworth Breed 46

The Cheshire Breed 48

The Improved Essex Breed 50

The Victoria Breed 52

The Suffolk Breed . . » 54

The Mule-Foot Breed 56

Hog Breeding 58

Selection of Type and Breeding Animals . 62

In-Breeding, Line-Breeding and Out-Crossing 67

The Ideal Big Type 7°

The Breeder's Type 77

The Bacon Type 80

The Lard Type 82

Size, Quality and Finish 92

CONTENTS

CHAPTER PAGE

XXVI Breeding Brood Sows 99

XXVII Care of Young Pigs . 108

XXVIII Weaning Pigs 115

XXIX Pig Feeding 118

XXX Feeding the Brood Sow Herd 122

XXXI Garbage Feeding 128

XXXII Forage Feeds 131

XXXIII Grain, Meal and Other Feeds 142

XXXIV Hog Feeding and Body Building 159

XXXV The Grinding, Soaking and Cooking of Hog

Feeds 173

XXXVI Successful Rations for Dry Lot Feeding . . 177

XXXVII Ideal Buildings 185

XXXVIII Feeding Equipment 209

XXXIX Disinfectants, Antiseptics, Germicides, Dips,

Etc 223

XL Hog Remedies, Stock Foods and Powders . . 229

XLI Worms 234

XLII The Hog Louse 242

XLIII Pig Eating Sows and Chicken Eaters . . . 247

XLIV Fitting and Exhibiting Show Hogs .... 249

XLV Judging Swine 256

XLVI The Best Time to Market Hogs 259

XLVII The Marketing of Swine 263

XLVIII Disposal of Dead Hogs 267

CHAPTER I

THE HOG MAN

Real hog men are not necessarily born nor bred, but are generally injected into the business through causes of necessity, and are schooled and graduated by years of costly experience. Most hog men eventually grow only to fit into their own local environments, within the scope of their horizon, and to adhere to the teaching alone of their own experiences. On the other hand, many hog men become broader minded in outlook and practice, able to grasp and utilize the better and proven methods of hog production. These men, naturally, become the type and breed improvers.

There exists a striking resemblance between the different kinds of breeders and their herds. The fixed high standards of type and breeds of the present day have been accomplished by many years of studied labor and by progressive and constructive breeding, while the low and conglomerated standards represent the erratic, careless and ignorant results of the experimental, indiflferent and oftentimes ignorant or destructive breeding. The latter are responsible for the retrogression of type and general low utility of the breed. They are the negative forces, working against the efforts of the constructive breeders, or positive forces.

II

The great middle class of pork producers comprises the ones who, meaning well, endeavor to produce successfully, but whose methods are generally too loose, with perhaps a range of types and breeds too wide, the base of operations too broad and experimental, accompanied with a laxity of personal attention and observance of the laws of proper breeding, feeding and sanitation to be always successful.

The greatest qualification of a successful hog raiser is a natural liking for all animal life. A man who loves beauty in animal form, who takes pleasure in actual contact and care of his animals, a man who by intuition notes of their daily condition and response to his care and feeding, coupled with the ability to judge and foretell the results of the use of any certain method or procedure of breeding or feeding, endowed with a big fund of perseverance and content to accept what rewards fortune may bestow, whether remunerative or otherwise, may be termed the real hog man.

The Golden Text for successful production of hogs is Breed Right, Feed Right, Care for Right. The fundamental rule of observance is to follow Nature's teachings. Every plant that grows, every animal that lives, has its own peculiar process of development, from conception to maturity. Nature has outlined every step to the minutest detail.

Every departure from Nature's laws, whether voluntary or man made, in any period of the hog's life, will eventually have to be reckoned with and accounted for, not alone in the individual's welfare, but also in that of his progeny. Thus the sins of the fathers and mothers have effect even unto the seventh generation.

There is no question but that the continued unnatural environments and methods of domestication have indelibly stamped all breeds and types of hogs with lower

THE HOG MAN 13

states of vitality, constitutional vigor and stamina, and have burdened them with practically all known ailments and diseases. Thus as a breed of animals, hogs have become more susceptible and of considerably lessened power of resistance to diseases. Such conditions result in increased fatalities and lessened productiveness of finished animals, and account largely for a low percentage of prolificacy, weak born litters, and high mortality of pigs, from conception to pig maturity, especially during the period of birth and through the suckling period.

While it is impossible to restore to hogs their primeval environments, we can substitute much of them so far as practical. The time is at hand for the universal adoption of correct breeding, sanitation and feeding methods. The continuance of yesterday's practice in hog raising will soon bring about the question of saving them from species extinction as meat producing animals. To verify these statements note the increase of condemnations at slaughtering centers and the correspondingly higher percentage of diseases and fatalities throughout the whole pork producing territory.

Success will attend scientifically planned and arranged methods, based on Nature's basic laws, coupled with cleanliness, balanced feeds, interested personal attention with occasional application of brains.

There is no longer a place in the business for the indifferent hog man. The present and future demands men who will make it a scientific study and business, men who will cause two pigs or two hundred pounds of pork to grow, from each producing unit, where formerly but one grew. It does not take vast acres or numbers of units to produce hogs. Study and work are the key to success, and the man of the future who applies these on small acred farms, coupled with the growing of diversified crops and stock, will become known as a nation builder, the backbone and sinew of business, not just as a farmer and hog raiser, but as a scientific, expert producer of live stock.

Chapter II The Hog Farm

The ideal hog farm need not necessarily be of vast acreage, as more depends upon how the acres are arranged and worked than upon their number. Twenty to eighty acre, well managed farms are more recommendable than two hundred or more acre, badly managed ones. Nearly every farm can be arranged to be almost ideal.

Of first importance is the drainage problem and water supply, followed by the adaptability of the soil to produce staple hog-feeds, such as corn, wheat, oats, barley, alfalfa, clovers, etc. If possible the whole farm should be fenced hog tight, with the central feeding and housing yards placed where there is good natural drainage, and in close proximity to a pure water supply. Groves of native or planted timber are excellent for purposes of shelter and shade, and good drainage prevents the collection of stagnant water and mud holes.

Adjacent to the central yards and buildings should be several large sized yards for pasturage, arranged in crop rotations of alfalfa, clovers, rape, rye, etc., to furnish sufficient succulent forage feeds for the hogs during nearly every month of the year. It is not always advisable to arrange feeding yards on the banks of streams, especially those of a sluggish nature or that originate far beyond the premises. Where practical, the shelter houses and feeding floors should be arranged on the sheltered or sunny side of groves and hills, taking every advantage possible of natural conditions of wind breaks, drainage and sunshine. Well arranged hog farms almost keep themselves sanitary and clean.

The water supply is of great importance. Hogs naturally drink water many times a day and all farms should be arranged so that the hogs have plenty of clean water accessible at all times. They should never be allowed to drink from stagnant pools, mud holes or from unclean places. Supply tanks and hog waterers may be arranged in connection with wells and springs so there may be an abundance of pure water in order that the hog will not be forced to resort to his own initiative to secure water of unknown purity. Many ailments and diseases have their inception from dirty, disease germ laden water.

Hogs require shelter throughout all seasons of the year. There are many types of buildings recommended and used, the majority proving satisfactory. The essentials of such buildings are convenience, dryness, winter warmth, air tight floors with plenty of pen room, an even temperature, well arranged sunlight, sanitation and ventilation. The windows and doors should be arranged to give the maximum amount of light and ventilation, and the minimum amount of draught or air currents over the sleeping hogs. The material used in the construction of the buildings should be durable and of a nature to be easily cleansed and disinfected. Whether these houses be of the large, central or individual type is largely a mere matter of personal preference. The cost of the house is immaterial to the securing of the essential features. A good $200 hog house is better than a $2000 badly constructed one. Where hog farming is conducted on a large scale, it is well to have a combination of all kinds, using the central house for farrowing in inclement weather, for the storing of foodstuffs, and the housing

THE HOG FARM 17

and feeding of pigs during other seasons of the year ; with the smaller, individual, or " A " shaped houses, scattered about over the premises in different yards to provide shelter for individual hogs, and for the brood sows and litters during the more open seasons. Wood is generally preferable as material for the construction of hog houses, with the floors of hollow tile or concrete, and the feeding floors of concrete. The objectionable cold feature of cement floors during farrowing time may be overcome by using false wooden floors during this period, and the wintertime.

Many hog men are adopting the hollow tile and cement block-constructed houses, which are proving highly satisfactory when built properly.

All floors of the hog houses should be arranged with sufficient slope for drainage and of roughened contour. Every hog farm should have concrete feeding floors located in some sheltered spot accessible to the main water and feed supply. In the summertime hogs need open, floorless, sideless sheds for shade and shelter. These should be placed conveniently in the different hog yards, preferably on slight elevations with good drainage and in open air currents. Other important essentials are sanitary built and kept troughs and other feeding utensils on the hog farm. The sanitary conditions of all buildings, sheds, floors, etc., are always of more importance than their cost or adaptability for use.

Success in swine husbandry does not always depend upon the ideality of location, fine improvements, or large investments ; nor with the man who has not the ideal location, capacity, improvements or investment, or with him who overstocks his pork producing plant manyfold its capacity.

Success more often attends the labors of the man who has limited capital, the man who must do the best he can with his location, improvements, breed and foodstuffs. In short, good hog men are created more from necessity than from choice.

Chapter III The Hog

Naturalists unitedly agree that hogs are descendants of a common ancestry, still represented by the wild hog species, found in the wooded or mountainous regions of the Old World, being known scientifically as of the Suidea branch of the mammal or Pachydermatous family, characterized by their short muscular snouts, which are very sensitive to touch and scent, and usefully employed in search of food, and as being a four-footed animal, usually having two pairs of toes on each foot, the front ones being much larger than the hind ones, which act more as secondary supports than as toes.

The primitive hog existed in two distinct species or types, the wild hog of Northern Europe and Asia being called Sus-Scofra or Sus-Aper, with the hog habiting the southern latitudes of Europe and Asia, known as Sus-Indica. It is believed that the latter may have been descendants of the wild hog of the northern latitudes.

The first domesticated hogs of America were brought from Spain, Portugal and England by the earliest explorers and colonists. The early settlers of America paid very little attention at first to the welfare of the hog, it being the custom to allow hogs to run at large, exposed to elements and danger, seeking their own livelihood, consequently they did not develop to any extent until after the Revolutionary War. The hogs that really were the basis for the formation and improvement of existing

American breeds came from England during the latter 1700's and early 1800's.

England, during this period, was also founding and improving new breeds of swine, securing individuals of different types and species from foreign lands to cross and secure the desired results upon her existing types and breeds. The original English types were believed to be direct descendants of the wild hog, being described as of medium large size, especially heavy and over-developed head and shoulders, the head and snout very long, the males having large tusks, heavy shields and long coarse bristles over crest and neck, the hind quarters much smaller in proportion to body and fore quarters with barely normal capacity for the digestive organs, in fact, the intestinal tract was only one third the length of the present day domesticated hog. Therefore, they were hard feeders and of extremely slow maturity, yet hardy and strong, possessing great heart and lung capacity, and they oftentimes lived to be 22 to 30 years of age, but they only produced one small litter of pigs annually, which they mothered and protected until nearly one year old. They rarely matured into full stature until three or four years of age.

The Sus-Indica was the direct opposite in practically every chracteristic, it being a smaller, thin-skinned, early-maturing, prolific and gentler hog, producing meats of higher finish and quality. The little black hog of Siam, of this species, had perhaps the greatest influence in improving the large coarse English breeds. The White hog of China was also largely used to improve the fattening and maturing qualities, in fact, all present day white hogs trace back to this early breed.

The Neapolitan and Essex were later breeds of Siamese origin. And the old English White hog, the Byfield, the Leicestershire and other early English breeds,

THE HOG 21

which were designated by the name of the county or shire they were produced in, were descendants of the Chinese Hog crossed upon local prevailing types and breeds.

The origin and characteristics of the various prevailing breeds of swine are described in the pages following.

Chapter IV The Poland-china Breed

The Poland-China is a breed of truly American origin, being the pioneer of all large types of American hogs, and being evolved from practically all of the early day types and breeds, by many years of the master efforts of America's best constructive breeders, into the present day standard of perfection in large type hogs.

The popularity of the Poland-China all over the United States perhaps excels that of any other breed in numbers and satisfaction from a profit standpoint. The Poland-Chinas took recognized form first in Warren, Butler, Union and Wayne Counties, Ohio, during the early iSoo's. The predominating types and breeds existing in the colonies prior to this period vi^ere of a nondescript nature, from the half wild hog descendants of the earliest importations to later breeds of higher pork-producing qualifications.

The Bedfords from England were among the first of the imported forebears of the Poland-China breed. Washington imported some of these hogs in the early iSoo's, and the China hog was imported in about 1805. The Bedfordshire was a large spotted, sandy colored, lop-eared, well-framed, good traveling and very slowmaturing hog, and the China, while mostly white, was sometimes spotted and somewhat similar to the Bedfordshire in conformation.

The early Berkshire was of a reddish sandy and spotted

THE POLAND-CHINA BREED 23

color, of a very similar conformation to the Bedfordshire, as was also the " Grass breed " of an unknown origin.

The Byfields were a very large spotted hog, sometimes nearly white, having heavy lopping ears. The Russian hog was a generally white colored, coarse featured, coarse haired hog of good length and large bone, during the 1830's and 1840's.

Eventually there evolved a type from the blending of these breeds during the early 1800's which was a large, well-built, prolific, easy-feeding, early-maturing, spotted, colored hog. It is commonly believed that the Spotted Poland-China of the early day is really the result of holding to and breeding back to the color marking and type of the Big Spotted China.

The Irish Grazier, true to name, was introduced from Ireland about 1834, and was used to secure new infusion of blood, after which it soon lost identity as a distinct breed.

The first recorded importation and use of the Berkshire occurred in 1832. They were used largely by the Shakers of the Miami Valley, to whom much credit is due for the founding of the Poland-China breed. John Wallace, a Shaker living near Union Valley, secured some Big China hogs and crossed them upon his herd of Byfield and Russian hogs in the year 1816. These China hogs were entirely white of color. Later on, the Siamese. Neapolitan and Essex were used to secure a better fattening and maturing quality. This and the Improved Berkshire infusion also aided greatly to make the color more uniform, but the infusion that really fixed the color as spotted, white and black, and latterly, black with six white points, was by Tom Corwin, 2nd, the noted Poland- China boar, who undoubtedly carried considerable Improved Berkshire blood in his veins.

The prevailing hogs of this Miami Valley region during the constructive period of the breed were designated usually by place of habitat, origin and name of breeders. Thus the Warren County, Miami Valley, Butler County, Magie Hog, Shaker Hog, Polands, Great Western Chinas, Spotted Chinas, etc., were the original Poland- Chinas.

After many years intervene much history becomes legendary and confusing, hence we can only draw conclusions that the Poland-China resulted from the crossing and recrossing, aided by selection in breeding, of the above early-day breeds during the early iSoo's, up until perhaps 1840-45, when they began to take definite form as a distinct breed without further infusions, excepting that of the Improved Berkshire.

The honor of the origin or the naming of the breed cannot be rightfully credited to any one man, as the breeders, like the breed, were very cosmopolitan. However, to David Magie, John Milliken and John Harkrader, along with a host of other breeders, too numerable to mention, pioneer honors as constructive breeders are ever due.

Contrary to print and legend, there does not exist a true known origin for the naming of the breed as Poland-Chinas, unless it be from the result of a compromise at the first breeders' meeting held during the early 1870's. This was latterly ratified at a meeting in Indianapolis in 1872. This action piqued David Magie so greatly that he refused to join the newly formed Record Associations and ever afterwards called his hogs " The Magie Hogs."

The first Record was founded by Carl Friegau, of Ohio, in 1877, which was called the Ohio Poland-China Record Association. The American Poland-China Record Association was formed in January, 1878. Since that time, the National, Central, Standard and South-

THE POLAND-CHINA BREED 25

western have been organized. The American at Chicago, 111., National at Winchester, Ind., and the Standard at Maryville, Mo., are the present leading Poland- China Record Associations.

POLAND-CHINA SCORE CARD ADOPTED JUNE, 1896

This should be interpreted more for show yard type than for breeding animals.

Head: Even, slight, short and dished 4

Eyes: Full and clear 2

Ears: Medium, well attached and controlled 2

Neck: Short, wide, even, arched and full 2

Jowl: Full, broad, deep and firm 2

Shoulders: Broad, oval at top, good width and smooth 6

Chest: Large, wide, deep and full. No creases 12

Back and Loin: Broad, straight or arched loin, well developed 14

Sides and Ribs: Full, deep, firm and no creases 10

Belly and Hank: Broad, straight and full 4

Ham and Rump: Broad, full, deep, well developed 10

Feet and Legs: Medium size and length, straight and of

good texture 10

Tail: Medium length and size, tapering, carried in curl i

Coat: Fine, straight, smooth, close lying 3

Color: Black with 6 white points 3

Size : Large for age 5

Action and Style: Vigorous, easy and graceful 3

Condition: Healthy, skin clean, flesh evenly laid 2

Disposition: Easily handled, kind and responsive 2

Symmetry of all points. Combined to make desirable animal 3

Chapter V The Berkshire Breed

The Berkshire hog was originated in the Counties of Wells and Berkshire, England, being well established as a breed prior to 1800. They were of great size, some attaining looo to iioo pounds, reddish brown, sandy, spotted white and black in color, deep chested, flat sided, long bodied, coarse headed, lop-eared, curly, coarse coated, and of slow maturity.

During the early 1800's crosses of the Siamese, Chinese and Neapolitan were made on the old style Berkshire, which with careful breeding evolved a type smaller, black and white of color, smaller boned and of quicker maturity.

The first American importation was made by John Brentnall to New Jersey in 1823. This was followed by many others, resulting in the Berkshire reaching the Corn Belt region during the early 1830's and 1840's. Importations of the Improved Berkshire did not take place until several years later. These with the earlier importations were improved upon by America's best constructive breeders of the period, which latterly fixed the breed.

The leading characteristics of the Improved Berkshires are : constitutional vigor, hardiness and activity, strong digestive and assimilative powers, prolificacy and motherhood, feeding and maturity qualifications, adaptability to foods, climates and of producing either bacon or lard meats. The present Improved Berkshires are of good size, both in frame and bone, and are good grazers, hence

THE BERKSHIRE BREED 27

do not arrive at finish as readily as do some lard breeds, but the quality of their finished meats is of the highest. The Berkshire really should be classed as a bacon hog.

The most noted improvers of this breed during re^ cent years are N. H. Gentry of Sedalia, Mo. (a master constructive breeder who has bred his own herd boars for over 30 years), A. J. Lovejoy of Roscoe, 111., and I. N. Barker of Indiana.

The present Berkshires are very popular with breeders, feeders and packers of the great Hog and Corn Belt.

The only record is The American Berkshire Record Association at Springfield, 111.

BERKSHIRE SCORE CARD

Color: Black with white feet, face and tip of tail 3

Head: Short, wide, clean and free of wrinkles 7

Face and Snout: Face well dished and broad; snout short

and broad, but not pug-nosed 7

Eyes: Prominent, clear, large, hazel or gray 2

Ears: Medium, well apart, fairly erect 3

Jowl: Full, firm, not flabby or too low 3

Neck: Full, short, slightly arched, broad top well connected 3

Hair: Fine, straight, smooth, close lying, well covering 3

Skin: Smooth and mellow 3

Chest: Deep, full wide with good heart girth 6

Shoulder: Smooth, even on top in line with sides 6

Back: Broad, full, strong, level or slightly arched, ribs well

sprung 10

Flank: Extending well back and down on leg 5

Loin: Full wide and well covered with flesh 5

Ham: Deep, wide, thick, firm, extending well up on back

and thickness down to hock 10

Tail: Well up on line with back, tapering, not too fine or

short 2

Legs and Feet: Straight and strong, wide apart, short pasterns 10

Size: All possible without loss of quality 6

Appearance and Character: Vigorous, attractive, good disposition, firm and easy movement 6

Chapter VI The Spotted Poland-china Breed

The Spotted Poland-China hog is of strictly American origin, being the Big Spotted-China of the early Poland-China foundation bred up to the present " true to type and color " of his original ancestry. The early history of the Spotted Poland-China is identical with that of Poland-China, until along in the 1840's and 50's, when the different breeders of the Miami Valley in Ohio began to designate their hogs by various names, such as the Magie Hog, the Warren County Hog, the Miami Valley Hog, the Big Spotted Hog, Spotted China, etc.

While the greater number of all these breeds closely resembled each other and there was united effort to effect uniformity of type and breed, yet there were a few breeders who clung to old ideals, despite the uniform standard of color, type and breed which was effected shortly after the infusion of the Improved Berkshire, which gave to the present Poland-Chinas their solid black color with six cardinal white points.

The great majority of breeders accepted and practiced along these lines, which eventually builded one of America's greatest hog breeds. The minority clung to personal ideals, some producing the " Big White China " type, which eventually blended into prominent white breeds of the present day or were eventually lost in oblivion. Quite a number held faithful to the " Big

THE SPOTTED POLAND-CHINA BREED 29

Spotted " type. D. M. Magie of Ohio and, latterly, A. C. Moore of Canton, 111., produced " Big Spotted Chinas " for many years after the Poland-Chinas were standardized, as did many other breeders of lesser note, all of whom were the factors in holding well the type and purity of this breed until the present day.

These influences, despite the many generations of studied breeding to intensify and fix the color markings, are prone to breed back, often to one or more pigs of a very spotted color.

The Spotted Poland-China is the result of crossing the existing Big Spotted Poland-Chinas with carefully selected Poland-Chinas having a marked tendency to be spotted of color ; this finally evolved and fixed a standard of spotted color markings and breed. The Spotted Poland-Chinas are of the big, mellow, general utility, lard type, maturing fully at from six to eight hundred pounds of weight, or for market at most any desired weight, with a low cost and amount of feed. They are prolific, good mothers, and raise thrifty, even and healthy litters of pigs.

The American Spotted Poland-China Record Association and the National Spotted Poland Association, both of Indiana, are the recording associations of this breed.

The following Standard of Perfection adopted by the Spotted Poland-China Record Association is given in detail to enable the breeder to define fully all qualifications :

STANDARD OF PERFECTION OR DETAILED DESCRIP- TION OF SPOTTED POLAND-CHINA SWINE

I. Head and Face — Head medium, long and wide; jaws broad and strong; face smooth and broad between the eyes, slightly dished ; nose medium long, surface smooth and even. Objections — Head narrow and coarse, jaws narrow and weak, face narrow between the eyes, straight or too much dish, nose coarse, too long or too short.

2. Eyes — Bright and prominent. Objections — Dull and obscure.

3. Ears — Large and drooping, well proportioned, attached neatly to the head. Objections — Small and thin.

4. Neck — Thick and very deep. Objections — Shallow and thin.

5. Jowl — Large, smooth and neat, carrying fullness back to shoulders. Objections — Small and flabby, not carrying fullness to shoulder.

6. Shoulders — Broad, deep and full, thickness extending well down. Objections — Thin and shallow, thickness not extending well down ; boars too heavily shielded.

7. Chest — Large and deep, extending well down between the legs. Objections — Small and shallow.

8. Back and Loin — Back slightly arched, good breadth carrying even width from shoulder to ham, surface even and smooth. Objections — Narrow, creased behind the shoulders, swayed or humped.

9. Sides and Ribs — Sides very deep and carrying out fullness to line of belly. Ribs, long and well sprung in proportion to width of shoulders and hams. Objections — Sides small and creased, not carrying proper width from top to bottom.

10. Belly and Flank — Belly, good width, straight and full. Flank, well down to lower line of sides. Objections — Belly narrow, tucked up or flabby. Flank tucked up or drawn in.