MARKETS AND SWINE PRODUCTS 277 



cipally barrows, and are commonly used for the fresh meat 

 trade, though they may be variously used, according to the 

 peculiarities of the market. 



" Packing " hogs are not equal in quality to " butcher " 

 hogs. Old brood sows that have been well fattened find their 

 way into this class, as well as all hogs that have not the re- 

 quisite quality and finish for the " butcher " or " prime heavy " 

 classes, but have sufficient weight and finish to qualify for the 

 purpose for which packing hogs are used. The meat from 

 packing hogs is cured and packed in barrels or boxes, hence the 

 name of the class, as well a's the name of the industry. Packing 

 hogs are usually graded as " heavy," " medium," and " mixed." 

 Heavy packing hogs weigh from 3'00 to 500 pounds, and medium 

 packing from 250 to 300 pounds. " Mixed packing " is a term 

 applied to hogs which are marketed without grading, and the 

 class may contain representatives of almost all classes, packing 

 hogs, of course, predominating. Generally they sell at a slight 

 discount as compared with properly classified and graded hogs, 

 and frequently they are bought by speculators in the stock 

 yards, who buy large numbers, divide them up into their proper 

 classes and grades, and resell them. "Rough" packing hogs 

 are coarse, and lacking in condition. 



(f Pigs " are light hogs, weighing from 60 to 125 pounds. 

 They are young, as their weights indicate, and their meat is 

 unsuitable for curing. They supply a demand for cheap fresh 

 meat. 



" Bacon hogs " as quoted in Chicago, are not suitable for 

 making Wiltshire sides. They are merely selected light hogs, 

 weighing from 155 to 195 pounds. (Fig. 65.) Ttay are of 

 the same breeds that produce the lard type, but they are young, 

 from six to eight months, and have not been fattened to the 

 highest degree. They are used principally for supplying the 



