;^28 SWINE IN AMERICA 



coming to the Chicago market annually arc of this class. 

 They range in age upward of about nine months. A 

 200-pound packing hog is usually older than a joo-pound 

 butcher hog." 



Heavy packing subclass includes the heavy hogs and 

 medium packing the lighter hogs of this class. Mixed 

 packing is a subclass representative of hogs as they come 

 to the yards from local buyers in the country, including 

 hogs of different classes as well as different grades and 

 weight, as the name indicates 



LIGHT HOGS 



125 to 220 pounds, except roughs, stags and boars, which 

 form separate classes. "About 15 per cent of all the 

 hogs coming to Chicago are of this class. They range 

 in age from five to eight months. Since this class in- 

 cludes practically all hogs within the given weight limits, 

 they must necessarily be quite different as to form, 

 quality and condition. Such being the case, the meat 

 from the same is prepared differentl}\ thus making the 

 subclasses of more importance than in the two former 

 classes." 



Breakfast bacon, as is well known, is cut from the side 

 of a hog, and is prepared by salting the pork and then 

 smoking. In some cases the hams and shoulders are 

 sold separately, although much of the English bacon is 

 cut into what is called a "Wiltshire side"; i. c, the whole 

 side, witli simply the head and feet cut off. Many of 

 the hogs sold in the Chicago and other markets of the 



