Marketing and Markets 369 



Dietrich l as representative of the classifications made on 

 the Chicago market and followed more or less closely at 

 other centers. Primarily the classification is on the basis 

 of the use to which the hogs are put by the packer, and 

 secondarily, on a basis of weight : 



CLASSES SUB-CLASSES 



1. Prime heavy hogs, 350-500 Ib None 



\ Heavy butchers, 280-350 Ib. 



2. Butcher hogs, 180-350 Ib. < Medium butchers, 220-280 Ib. 



[ Light butchers, 180-220 Ib. 

 f Heavy packing, 300-500 Ib. 



3. Packing hogs, 200-500 Ib. \ Medium packing, 250-300 Ib. 



[ Mixed packing, 200-280 Ib. 

 English, 160-220 Ib. 



4. 



Light light, 125-150 Ib. 



5. Pigs, 60-125 Ib. 



6. Roughs 



7. Stags 



8. Boars 



Roasting pigs, 15-30 Ib. 

 Feeders 



9. Miscellaneous 



Governments 

 Pen holders 

 Dead hogs 



The hogs included in each one of these subclasses are 

 graded according to their killing qualities as indicated 

 by their form, condition, and quality. The terms used 

 for grading are prime, for the best, choice, good, common, 

 and inferior. The Prime Heavy class contains only one 

 grade, prime. Butcher hogs and Bacon hogs are largely 

 of the better grades, while Packing hogs, Light Mixed, 

 and Light Lights range from inferior to good only in 

 grades. 



1 HI. Exp. Sta. Bull. 97. 

 2s 



