Types and Market Classes of Live Stock 369 



Packing hogs are divided according to weight into heavy weights, 

 medium weights, and hght weights. In addition to these, many loads 

 of hogs are received at the markets which contain a mixture of various 

 classes of hogs, including a considerable percentage of packing hogs. 

 Such loads are called "mixed packers." These make up a large share 

 of total receipts of hogs at all of the large market centers. Such loads 

 are usually received from country hog buyers and local shipping as- 

 sociations, and their mixed character is due to the fact that the load is 

 composed of small lots of hogs from a number of farms. Mixed loads 

 may include nearly all classes. There may be some butcher hogs and 

 some good light hogs in the load, but the proportion of old sows, stags, 

 etc, is usually sufficient to give a rather high average weight and a 

 very uneven and mixed appearance. Mixed loads may sell to the 

 packer without sorting, in which case the sorting is done after slaughter- 

 ing and dressing, but it is principally mixed packirg hogs that furnish 



a field for operation to the specfulator. He buys several carloads, sorts 

 them into the various classes, and resells them to various classes of 

 buyers. Loads of mixed hogs averaging above 300 pounds are classed 

 as heavy mixed packing, and those averaging below 300 pounds are 

 classed as light mixed packing. Mixed loads of about the same average 

 weights may differ considerably in price because of the difference in 

 the number of good hogs included in each load, and for this reason 

 some market reports do not quote prices on mixed loads. 



Light Hogs 



This class includes all hogs weighing from 130 to 190 pounds, 

 except roughs, stags, and boars, and in addition it includes hogs of 

 bacon type weighing up to 200 pounds. Light hogs constitute a general 

 class which embraces the bacon, yorker, light light, and light mixed 

 classes. Although very similar in weight, these classes differ consider- 

 ably in form, quality, and condition and the carcasses are adapted to 

 different uses. 



