310 TYPES AND MARKET CLASSES OF LIVE STOCK 



smooth. The flesh must be firm and not "watery," the fat 

 solid, and the carcass very smooth. These carcasses weigh 90 

 to 175 pounds. The most desirable weights are 120 to 150 

 pounds. Only a small percentage of Chicago carcasses are of 

 this class. 



Choice bacon carcasses. The depth of back fat is from 

 1% to 2 inches. It must not vary more than J^ to ^ of an 

 inch over the back and shoulders. Only carcasses of barrows 

 weighing 120 to 160 pounds grade here as a rule. 



Good bacon carcasses. These lack slightly in the essen- 

 tial points of the preceding grade. The thickness of back fat 

 must be 1 to 2 ^ inches. The carcasses range in weight from 

 110 to 170 pounds and come not only from barrows but also 

 from smooth, clear sows. 



Common bacon carcasses. These are decidedly lacking 

 in the prime essentials of the class. They are usually light, 

 unfinished carcasses from "skippy" or "skinny" hogs. 



Shippers. These are similar to butcher hog carcasses in 

 shape and quality, but are lighter in weight and generally not 

 so highly finished. Compared with bacon carcasses they are 

 shorter and thicker bodied, with a deeper and less even covering 

 of fat, heavier jowls, and are younger for their weights. Their 

 chief use is for the fresh retail trade, and they must be fancy in 

 quality. This is the only class of carcasses that is extensively 

 sold as whole carcasses. They are shipped in carlots to eastern 

 pbints, the greatest demand being in the winter months. They 

 usually weigh 100 to 160 pounds. 



Pigs. These are carcasses of light, young hogs that are 

 comparatively lean and light colored in flesh, with thin, soft 

 skin, soft, red bones, and weighing from 20 to 100 pounds. They 

 are dressed and sold like skippers. Roasting pigs are dressed 

 suckling pigs which are fat and smooth. They are sold like 

 winter lambs direct to hotels and restaurants. The most de- 

 sired weight is 15 to 20 pounds, but pigs weighing 30 pounds 

 are used. 



The Grades of Lard. 



From one-tenth to one-third of the hog carcass is made 

 into lard in large packing houses, the proportion varying with 

 the relative price of lard and grade of hogs. Lard is sold under 

 six different names representing differences in whiteness, grain, 

 flavor, and keeping qualities. Lard is made from leaf fat, fat 



