350 Types and Market Classes of Live Stock 



Brains are packed in cans, frozen, and offered for sale. Tongues 

 are canned or pickled. Hearts go into sausage. Tails, snouts, and 

 ears are rich in gelatin or glue. Kidneys are canned or frozen. Milts 

 or spleens are used as a feed for growing fishes at fish hatcheries. The 

 intestines are cleaned, processed, and made into chitterlings, a food 

 product to be fried like oysters. Stomachs are used as sausage con- 

 tainers. Something like 7 per cent of the weight of the hog is repre- 

 sented in inedible by-products in the raw state which are manufactured 

 into glue, soap, glycerin, blood meal, tankage, curled hair, and fertilizer 

 material. Even the rinds from skinned hams and bacons, as well as 

 the back skin of the hog, are utilized for leather. Nothing is wasted. 



Conclusions 



The following conclusions may be drawn from the study of the 

 hog carcass, its various products, and the by-products of the hog: 



1. In order to bring the highest market price, lard hogs must be 

 fat, smooth, free from paunchiness, and straight and trim in the under- 

 line. 



2. The lard hog should be well developed in all parts, though 

 more especially in the back, loin, sides, and hams. 



3. Barrows and young, smooth sows yield the best carcasses. 

 Carcasses of boars and stags are coarse throughout and are especially 

 heavy and coarse in neck and shoulders. Sows with seedy bellies are 

 discriminated against. 



4. Hogs with a live weight of 190 to 250 pounds yield cuts of the 

 most desired size and weight, but weights up to 300 pounds are in good 

 demand. 



5. Any kind of a hog finds a buyer on the market, but the price 

 paid depends upon the kind of carcass the hog will yield. The by- 

 products of the hog are of little value and are a very minor factor in 

 live prices. 



6. The curing and storing of large quantities of pork by packers 

 makes pork products readily available in seasons when the supply of 

 live hogs is limited, thus tending to increase the total yearly consump- 

 tion of pork and to widen the market for live hogs. 



7. Curing and storing enable packers to more readily absorb 

 large runs of hogs and tend to sustain live prices in seasons of large 

 receipts. 



8. The development of the packing industry has made an outlet 

 for the plainer sorts of hogs which otherwise would be a drug upon the 

 market. 



9. No other kind of meat comes so nearly being manufactured 

 by packers as does pork. 



