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TYPES AND MARKET CLASSES OF LIVE STOCK 



ered with lean meat or muscle, and must not have an excess of 

 external fat. The weight must be between 160 and 220 pounds, 

 with weights between 175 and 190 pounds preferred. Such 

 weights insure cuts that are most desirable as to size, flavor, 

 and firmness. A hog smaller than 160 pounds would furnish 

 a side of bacon that would be too thin and watery, while a hog 

 over 220 pounds would yield a side that would be too thick and 

 too fat. 



Bacon hogs of the United States. As there are only a 

 few real bacon hogs produced in this country, the trade is sup- 

 plied from the lighter hogs of lard hog breeding which show a 



Fig. 103. Packing Sow. 



tendency toward the bacon type. In other words, this sub- 

 class includes hogs selected from the light hog class that conform 

 as nearly as possible to the bacon type. They weigh from 160 

 to 200 pounds, and range in age from six to eight months. The 

 bacon made from them is inferior to that made from true bacon 

 hogs and hence brings a somewhat lower price. 



Light mixed hogs. Here we find somewhat of a miscella- 

 neous class quite similar, except as to weight, to mixed packing 

 hogs. This class contains hogs of the light butcher weights that 

 are too poor in quality, form, and condition for butcher hogs. 

 It also contains hogs of the same weights as bacon hogs, that 



