CHAPTER XXV. 

 MARKET CLASSIFICATION OF SWINE. 



At Chicago the charge for the yardage of hogs is 10 cents 

 per head. Commission charges for selling hogs are as follows: 

 Hogs in car lots, 20 cents per head; single-deck cars, minimum 

 $10, maximum $12; double-deck cars, minimum $15, maximum 

 $20; less than 25 hogs in one car, 40 cents per head. Public 

 inspection of hogs costs 20 cents per car, no fee being charged 

 on cars containing less than twenty head. Corn is $2 per bushel. 



Following is the classification of swine as used on the prin- 

 cipal markets and by newspapers reporting these markets: 



Classes Sub-classes 



Prime Heavy Hogs 300-400 Ibs None 



[Heavy Butchers 260-300 Ibs. 



Butcher Hogs 150-300 Ibs ... \ Medium Butchers. . . .200-260 Ibs. 



[Light Butchers 150-200 Ibs. 



( Heavy Packing 275-500 Ibs. 



Packing Hogs 200-500 Ibs ... \ Medium Packing 225-275 Ibs. 



1 Mixed Packing 200-300 Ibs. 



English Bacon 160-220 Ibs. 



T . , . TT 10K oon lu U. S. Bacon 160-200 Ibs. 



Light Hogs . . . . 125-220 Ibs ... Light Mixed 150 _ 200 lbg 



Light Light 125-150 Ibs. 



Pigs 50-125 Ibs. 



Roughs 



Stags 



Boars 



Feeding Pigs 50-150 Ibs. 



Roasting Pigs 15- 30 Ibs. 



Governments 

 Cripples 

 Dead Hogs 



Prime Heavy Hogs. 



This class calls for a prime, heavy, fat-back hog, weighing 

 from 300 to 400 pounds the extreme of the fat or lard hog 

 type. With the tendency of producers and consumers to favor 

 the lighter hogs, there are not so many prime heavy hogs as 

 formerly. Only the best hogs of these weights classify here. 

 They are usually barrows. They yield a heavy loin carcass. 



Butcher Hogs. 



This class is the most numerous and the most popular on 

 the market. Butcher hogs must be very good in quality, correct 



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