FARM AKIMALS. 33 



form separate classes. About 15 per cent of the hogs on the 

 Chicago market belong here. They range in age from 5 to 8 

 months, and vary considerably in form, quality, a*nd condition, 

 hence the subclasses are of more importance than in the preced- 

 ing classes. 



Bacon Hogs are used for the production of bacon, which is 

 pork that has been salted and then smoked. English bacon 

 hogs weigh 160-220 lbs. and United States, 155-195 lbs. The 

 latter are graded as choice, good, and common. 



Light Mixed Hogs. — This is a somewhat miscellaneous class, 

 comprising about 55 per cent of the light hogs on the Chicago 

 market. This class is the "dumping ground" for the outcasts 

 of the two former classes of hogs. They range in age from 5 

 to 7 months, and weigh 150 to 220 lbs. They are principally 

 used for the fresh-meat trade. 



Light Light Hogs. — Hogs in this class range in weight from 

 125 to 150 lbs., and in age from 5 to 6 months. About 25 per 

 cent of the light hogs on the Chicago market belongs to this 

 dass and are used mainly for the fresh-m^eat trade. This and the 

 preceding subclass include hogs of good, common, and inferior 

 grades. 



Pigs range in weight from 60 to 125 lbs., and in age from 

 3^ to 6 months. They are cnoice, good, or common pigs in 

 proportion to t'. eir approach to the ideal of a fat hog. 



Roughs. — This class includes hogs of all sizes that are coarse, 

 rough, and lacking in condition. The pork from these hogs 

 is used for the c eaper trade for both packing and fres.i-meat 

 purposes. 



Stags. — These are hogs that were boars beyond the pig stage 

 and have been subsequently castrated. They sell with a dockage 

 of 80 lbs. According to ihcir freedom from stagginess and their 

 fjuality and condition, these hogs are sold in the class with the 

 \ari()us grades of packing hogs or with boars. 



Boars. — These are always sold in a class by them.sclves, and 

 bring from two to three dollars per cwt. less than the best hogs 

 on the market at the same time. The ])()rk from these hogs is 

 used to sui)])ly the cheaper (lass of trade and also for making 

 sausage. 



