332 SWINE IN AMERICA 



to weight, to mixed packing hogs, and containing hogs 

 of the h'glit butcher weights that are too poor in quaHty, 

 form and concHtion for butcher hogs, as well as hogs of 

 the same weight as the bacon hogs, but which are too 

 much of the fat or lard type hog for bacon. "This class, 

 then, is the 'dumping ground' for the outcasts of two 

 former classes of hogs. In one case it takes the poorer 

 hogs and in the other case the better hogs, considered 

 from the fat or lard hog standpoint. Hogs of this class 

 are used principally for the fresh-meat trade. They 

 range in age from five to seven months." 



It is stated that about 25 per cent of the light hogs 

 coming to the Chicago market are of the light light 

 class, wliich includes hogs ranging in age from five to 

 six months and, as the name indicates, the lightest of 

 light hogs. "While the 'light butchers' and 'bacon hogs' 

 are the selected kinds of their respective weight with con- 

 sequent small variation between the different grades, the 

 class of 'light light hogs' includes all the hogs of this 

 weight, consequently the range in the grades is wider. 

 They are used principally for the fresh-meat trade." 



PIGS 



Pigs, as found on the market, range in weight from 

 60 to 125 pounds, and in age from three and a half to 

 six months. This class, like that of light light hogs, in- 

 cludes all the pigs that range within the given weights. 

 "They are used principally to supply the demand from 

 the cheaper restaurants and lunch counters, and are in 

 greatest demand in winter, being hard to preserve fresh 



