16 Illustrations 



Fig. Page 



106. Wool fiber highly magnified 288 



107. Cross-section of a wool fiber. (After McMurtrie, U. S. Dept. Agr. 



Rpt., Examination of Wools and Other Animal Fibers.) 289 



108. Woolen and worsted yarns. (From U. S. House of Rep. Doc. 342, 



Wool and Manufactures of Wool.) 291 



109. Clothing and combing wools. (From U. S. Dept. Agr. Bui. 206, F. R. 



Marshall.) 293 



110. Grades of combing wool. (From U. S. Dept. Agr. Bui. 206, F. R. 



Marshall.) 295 



111. Grades of combing wool. (From U. S. Dept. Agr. Bui. 206, F. R. 



Marshall.) 296 



112. Grades of combing wool. (From U. S. Dept. Agr. Bui. 206, F. R. 



Marshall.) 298 



113. Tender wool showing break. (From U. S. Dept. Agr. Bui. 206, F. R. 



Marshall.) 306 



114. Points of the hog 319 



115. Excellent type in the fat barrow. (From Prof. Arthur L. Anderson, 



Iowa State College.) 320 



116. Berkshire barrow. (From F. S. Springer, Secretary, American Berk- 



shire Association.) 322 



117. Duroc-Jersey barrow. (From Joe Haaga, Assistant Secretary, 



National Duroc-Jersey Record Association.) 323 



118. Some essentials in type well illustrated. (From Prof. E. F. Ferrin, 



University of Minnesota.) 325 



119. Five Poland-China barrows. (From Prof. Arthur L. Anderson, Iowa 



State College.) 326 



120. Fancy market bacon pig. (From Iowa State College.) 328 



121. Correct bacon type. (From Iowa State College.) 329 



122. Bacon type as shown in the herd boar 330 



123. Bacon type as shown in the brood sow. (From Prof. E. F. Ferrin, 



University of Minnesota.) 333 



124. The hog hoist 336 



125. Dressing hogs 337 



126. Shipper-dressed carcasses in the cooler 338 



127. Effect of underline on trimming of side 339 



128. Fat and bacon carcasses compared. (From Iowa State College.) .... 341 



129. Wholesale cuts of pork. (After 111. Bui. 147.) 343 



130. A side of pork. (From Wis. Circ. 139, Prof. A. W. Hopkins, Editor.) . . 344 



131. Weights of the finished wholesale cuts from a 250-pound hog. (From 



Swift and Company Year Book, 1922, L. D. H. Weld.) 346 



132. Average monthly receipts and shipments of hogs at Chicago 354 



133. Unloading hogs at Chicago 357 



134. Prime heavy hogs. (From Iowa State College.) 366 



135. Heavy butcher hogs. (From National Duroc-Jersey Record Associa- 



tion.) _ 367 



136. Medium butcher hogs 368 



137. Light butcher hogs. (From Iowa State College.) 369 



138. Packing sow 370 



139. Classification of market hogs according to quality and weight 374 



140. Hog receipts and prices at Chicago 380 



