TYPES AND MARKET CLASSES OF LIVE STOCK 317 



Chicago packing at present time. The number of hogs 

 packed at Chicago* by the leading hog-packing firms in 1916, 

 1917, and 1918, and the total number packed at Chicago in 

 each of these years was as follows: 



1918 1917 1916 



Totals 8,031,478 6,224,333 8,423,539 



By-products from early hog packing. The Report of the 

 Commissioner of Agriculture for 1866 contains an account of 

 early hog-packing operations which is of interest for comparison 

 with modern methods whereby all by-products of the hog are 

 utilized. The following, written by Mr. Charles Cist, of Cin- 

 cinnati, appeared in the report for that year: 



"I have referred to the remarkable fact, that there was 

 a period in the West when corn would not, in some sections, 

 command six cents per bushel, and in others was of so little 

 value as to be substituted for wood as fuel. Not less extraor- 

 dinary is the fact, within the knowledge of hundreds now in 

 Cincinnati, that in the early ages of pork packing, say in 1828, 

 there was so little demand for any portion of the hog, other 

 than hams, shoulders, sides, and lard, that the heads, spare- 

 ribs, neck pieces, backbone, etc., were regularly thrown into 

 the Ohio river to get rid of them!" The same writer also says: 

 "The slaughterers formerly received the gut fat for the whole 

 of the labor of dressing, wagoning the hogs more than a mile 

 to the pork houses free of expense to the owners. Every year, 

 however, adds to the value of fat, heart, liver, etc., for food 

 and the hoofs, hair, and other parts for manufacturing pur- 

 poses. Six years since, from 10 to 25 cents per hog was paid 

 as a bonus for the privilege of killing. This was later raised 

 to 75 cents and even to $1.00." 



*Year Book of Figures, 1919. 



