TYPES AND MARKET CLASSES OF LIVE STOCK 



337 



fuel value of pork products. It will also be noticed that the 

 foods with the largest fat content have the highest fuel value: 



*Heat and muscular work are forms of force or energy. The energy is 

 developed as the food is consumed in the body. The unit commonly used in 

 this measurement is the calorie, the amount of heat which would raise the 

 temperature of a pound of water 4 degrees F. 



3. There was a foreign demand by the poorer classes of 

 people for cheaper meats than could be supplied by their high- 

 priced bacon industry. This cheaper meat could be supplied 

 in the form of fat pork made from low-priced corn, and at the 

 same time could be furnished at a profit. 



From these various causes it is clearly evident that the 

 fat or lard hog of the United States was produced not only 

 because he could be produced more cheaply than the bacon 

 hog, but also because there was a demand for just such a hog. 



In the United States the slaughtered swine were 79.8 per 

 cent, of the total stock of hogs on hand in 1900, and 76.9 per 

 cent, in 1910. In 1910, 233 pounds of pork were produced per 

 head of stock of hogs on hand over 3^ months old April 15. 

 The importance of swine as meat producers is emphasized by 

 these figures. 



Size in market hogs. Some of the weights of hogs mar- 

 keted at Cincinnati in the early days serve to show rather strik- 



