TYPES AND MARKET CLASSES OF LIVE STOCK 

 Light Hogs. 



325 



These are mostly from five to eight months old. It will 

 be noticed that there is some overlapping in weight between 

 this and preceding classes. This class includes hogs that are 

 too light in weight or too lacking in condition or quality to 

 classify as butcher hogs. With the possible exception of some 

 of the English bacon hogs, light hogs are not as heavy as packing 

 hogs. As a class, light hogs have better quality than packing 

 hogs. The light hog class does not include roughs, stags, and 

 boars, which form separate classes. Although alike in weight, 

 hogs of this class vary a great deal in form, quality, and con- 

 dition. Such being the case, the meat from them is prepared 

 differently, thus making the sub-classes of more importance 

 than in the two former classes. The sub-classes of light hogs 



Fig. 102. Choice Butcher Hogs. 



are English bacon hogs, bacon hogs of the United States, light 

 mixed hogs, and light-light hogs. 



English bacon hogs. The kind of a hog that is typical of 

 this sub-class of light hogs has already been described in the 

 chapter dealing with bacon hog type. The hog that is repre- 

 sentative of this sub-class belongs primarily to Great Britain, 

 Denmark, and Canada. Practically no hogs of this type are 

 received at Chicago. The St. Paul market receives a few. 

 Many hogs are sold on the Chicago and other markets for bacon 

 purposes, but the majority of them are not of true bacon type. 

 This hog must be long in body, deep in side, with comparatively 

 narrow back, narrow and light hams and shoulders, and light 

 muscular neck. As the side of the hog furnishes the best cuts, 

 it is desirable to have the side as well developed as possible in 

 length and depth. This hog must have firm flesh, be well cov- 



