262 MARKETING AND CURING 



as possible. The sides are mild cured, and shipped to England 

 in the green state, where they are smoked before they reach the 

 consumer. The type and weight of hogs suitable for this pur- 

 pose have already been described. 



One of the greatest drawbacks to the trade in Wiltshire sides 

 is the fact that the meat has to be mild cured, and, therefore, 

 must be consumed within a very short time, or it will go " off 

 flavor." The result is that it is impossible to hold over 

 Wiltshire sides when there happens to be an extra amount 

 thrown upon the market at one time, and prices often suffer 

 severely through this cause. 



Ham and Bacon. Generally speaking, it may be said that 

 the consumption of ham and bacon is steadily on the increase, 

 and large quantities of these products are taken by Great 

 Britain, Mexico, Cuba, Porto Bico, and the Philippines. Nor- 

 way, Sweden, and Italy take very heavy, fat meats. The bulk 

 of other standard cuts and products outside of those already 

 mentioned are taken for home consumption. 



Leading Features This discussion of markets is anything 

 but exhaustive. To attempt a description of all the many 

 classes of products placed upon the market by different packers 

 would probably only tend to confuse the reader, and all that 

 has been attempted is to present, as briefly a's possible, some of 

 the leading features of the trade. 



REVIEW, 



1. Why should feeders study and keep in touch with the swine 

 markets ? 



2. Name ten grades of market hogs in order. 



3. Explain the market meanings of " prime," " medium," " common," 

 " poor," and " rough." 



4. Give the range in weight of " heavy " hogs. 



5. Why do prime heavy hogs often command a premium over other 

 sorts ? 



