284 MARKETING AND CURING 



6. Give the range in weight for " butcher " hogs. 



7. How are these often subdivided? 



8. What is the quality of " packing " hogs ? 



9. Of what is this class made up? 



10. What is the meaning of "mixed packing"? 



11. Would it be better for the farmer to sort them? 



12. What is the market meaning of the term "pigs"? 



13. What is the Chicago market meaning of " bacon " hogs? 



14. How much are stags docked in weight? How may this custom fool 

 the seller? 



15. How is the meat from stags and boars used? 



16. What is the market tendency toward weight of hogs? 



17. Name the three hog products mentioned in market reports. 



18. What does the term " pork" include? 



19. What are the different methods of packing it? 



20. What are "ribs"? How packed? 



21. Name the two grades of lard and . tell of the make-up of each 

 grade. 



22. Under what circumstances are mess pork and short ribs packed 

 for shipment? 



23. In what countries are " Wiltshire sides " chiefly packed ? Where 

 shipped? 



24. Of what does a Wiltshire side consist? How prepared? 



25. Explain the chief drawback to the trade in this class of bacon. 



2<5. What countries use large amounts of ham and bacon? What 

 countries the fat meats? 



