300 TYPES AND MARKET CLASSES OF LIVE STOCK 



out feed or water for more than twenty-four hours prior to kill- 

 ing, and were dressed shipper style. The chief factors deter- 

 mining the dressing percentage of a hog are fatness and paunchi- 

 ness, of which the former is by far the more important. 



The average live weight of hogs slaughtered in the United 

 States in 1899 was 218 pounds, the average dressed weight was 

 170 pounds, and the average dressing percentage was 78. In 

 1904, the live weight was 213 pounds, the dressed weight was 

 163 pounds, and the dressing percentage was 76.5. In 1909, 

 the corresponding figures were 202 pounds, 154 pounds, and 



Fig. 95. A View of the Pork Coolers 



76.2 per cent.; and in 1914 they were 211 pounds, 159 pounds 

 and 75.3 per cent. 



The wholesale trade in pork. Only about one or two per 



cent, of the hogs slaughtered by the large packing houses are 

 sold as whole carcasses. About three-fourths of the whole- 

 sale trade in pork consists of various cured meats and fresh 

 cuts, the remainder consisting principally of lard and a small 

 percentage of sausage and canned meats. Only about twenty 

 per cent, of the domestic trade and five per cent, of the export 

 trade in pork products, other than lard, consists of fresh meat. 



The United States Census of 1910 reported the total value 

 of the products of slaughtering and meat packing in the United 

 States to be $1,631,189,179. The following list of these products 



