■ENDING AND TATTENING 



325 



of the trous^'hs, and liinged doors forming- part of the 

 roof or co\-er afford openings for putting in the feed. 



MARIiET CLASSES AND GRADES 



"rhe farmer in selHng his hogs to the local buyer or 

 shipper is often at a disadvantage because of his in- 

 ability to interpret market reports to the full extent of 

 I heir meaning, and therefore either does not get what 

 his stock is worth, or perhaps loses a sale through lack 

 of the useful information he needs. Helpful to a better 

 understanding of the market side of the business Wil- 

 h'am Dietrich of the Illiniois experiment station, in Bul- 

 letin No. 97. explains how swine are classified and 

 graded on the Chicag(^ and other markets, as follows : 



MARKET CLASSIFICATION OF SWINE 



Classes. Subclasses. Grades. 



Prime heavy hogs. 



.350 to 500 pounds Prime. 



Heavy butchers, 280 to 350 pounds f Prime. 



IGood. 



Butcher hops. 



180 to 350 pounds. 



Medium butchers, 220 to 280 pmmds 

 Light butchers, 180 to 220 pounds.... 



Prime. 



Good. 

 Common. 



f Heavy packing, 300 to 500 pounds.. 



Packing hogs, -I Medium jjacking, 250 to 300 pound? 



200 to 500 pounds. 1 Mixed packing, 200 to 280 pounds. . 



LiglTt hogs, 



125 to 220 pounds. 



Pigs, 60 to 125 p< 



i Light light, 125 to 150 pounds 



[Good. 

 ] Common. 

 [ Inferior. 



f f Choice. 



I English, 160 to 220 pounds { Light. 



I Fat. 

 con < 



f Choice. 

 I UnitC'l States, 155 to 195 pounds.. . JGood. 

 1 I Common. 



[Good. 



i Light mixed, 150 to 220 pounds i Common. 



I ( Inferior. 



[Good. 

 < Common. 

 [ Tnfrricjr. 

 ( Choice. 

 ]Go„d. 

 1 Common, 



