CHAPTER XXX. 
MARKETS AND SWINE PRODUCTS. 
Tir hog market of the United States is extremely com- 
plicated, local conditions and demands rendering it difficult to 
present the subject in anything like a clear and concise form. 
The subject is one of such great importance, however, that an 
attempt should be made to explain some of its principal 
features. 
Grades of Hogs.—In the smaller packing-houses east of 
Chicago, the hogs are not so finely graded nor so systematically 
cut into standard cuts as they are in the great markets of 
Chicago, St. Louis, Kansas City, St. Joseph, and Omaha. The 
method of grading live hogs in the large markets does not 
materially differ, and the Chicago market may be regarded as 
typical of the American hog and provision trade. If we read 
Chicago market reports, we find the following classification 
of live hogs: 
Choice to prime heavy. (Fig. 62.) 
Medium to good heavy. 
Butcher weights. 
Good to prime mixed. 
Rough heavy packing. 
Poor to prime pigs. 
Straight to heavy packing. 
Selected bacons. 
Stags. 
Boars. 
“ Prime”? refers to the degree of finish and maturity evinced 
by the hog. To grade as prime, a hog must be highly finished 
18 (2738) 
