298 TYPES AND MARKET CLASSES OF LIVE STOCK 



1909, mutton and lamb constituted only 3.6 per cent., and pork 

 constituted 48.4 per cent. These proportions are practically 

 the same as those recorded for the year 1900. Figures for 1914 

 show that approximately 54 per cent, of the total dressed weight 

 of meat handled by wholesale slaughtering and meat packing 

 establishments consisted of pork, 38 per cent, of beef, 6 per cent, 

 of mutton and lamb, and 2 per cent, of veal. 



The type of hogs found in the several countries varies con- 

 siderably. In the United States the fat or lard type is produced 

 almost exclusively, this being particularly true of the cornbelt. 

 The stock yards of this country receive practically no bacon 

 hogs; the St. Paul market is something of an exception, although 

 the number received there is comparatively small. We shall, 



Fig. 93. The Hog Hoist. 



therefore, give more attention to the fat carcass than to the 

 bacon carcass. 



Slaughtering and dressing. When the hog enters the 

 packing house, and this applies to both the fat hog and the bacon 

 hog, he passes rapidly through the operations of (1) bleeding, 

 (2) scalding, (3) scraping, (4) singeing, (5) removal of head, (6) dis- 

 emboweling, (7) splitting, (8) removal of leaf fat and kidneys, (9) 

 facing hams, (10) dry room- (four hours), and (11) cooling. This 

 is known as the "packer" style of dressing. The legs, feet, and 

 jowl are left as part of the carcass. An exception is made in 

 the case of pigs and some light hogs intended for the fresh pork 

 trade, these being "shipper" dressed, which means that the 



