FEEDING AND FATTENING 32/ 



better prices than do sows. In a drove of butcher hogs 

 there may be present a few good sows without detract- 

 ing from the value of the drove. Hogs that will grade 

 as prime butchers, either heavy, medium, or light, must 

 be perfect in quality, ideal in form, and must show much 

 evidence of ripeness in condition as well as maturity." 



Good butchers, though not equal to prime butchers, 

 are still very good representatives of highly developed 

 liog'S. ''Compared with prime butchers, the good butch- 

 ers may be slightly deficient in form, or a little lacking- 

 in quality or maturity, or may be lacking somewhat in 

 condition." 



Common butchers are found only in the medium and 

 light butcher classes. "The common butcher hog is one 

 that shows considerable evidence of having been well 

 fed, and possesses compactness, smoothness, and firm- 

 ness. I'Yequentl}', however, he is not a mature animal, 

 and is considerably more deficient in form, quality and 

 condition that the prime butcher hog." 



PACKING HOGS 



Packing hogs are as a class of a poorer grade than are 

 the butcher hogs, and include old brood sows and all 

 oilier hogs heavy enough for this class and not good 

 enough for the butcher hog class, except the very poor 

 classes, such as roughs, boars and coarse stags. "The 

 side pork from these hogs is used principally in the va- 

 rious processes of curing. It is made into mess pork, 

 short-cut mess pork, dry salt sides, and the hams and 

 shoulders arc cured. About 40 per cent of the hogs 



