MARKETS AND SWINE PRODUCTS 277 
cipally barrows, and are commonly used for the fresh imcat 
trade, ‘thongh they may be variously used, according to the 
peculiarities of the market, 
“ Packing” hogs are not equal in quality to ‘ butcher” 
hogs. Old brood sows that have been well fattened find their 
way into this class, as well as all hogs that have not the re- 
quisite quality and finish for the “ butcher ” or “ prime heavy ” 
classes, but have sufficient weight and finish to qualify for the 
purpose for which packing hogs are used. The meat from 
packing hogs is cured and packed in barrels or boxes, hence the 
name of the class, as well as the name of the industry. Packing 
hogs are usually graded as “ heavy,” ‘* medium,” and “ mixed.” 
Heavy packing hogs weigh from 300 to 500 pounds, and medium 
packing from 250 to 300 pounds. “ Mixed packing” is a term 
applied to hogs which are marketed without grading, and the 
elass may contain representatives of almost all classes, packing 
hogs, of course, predominating. Generally they sell at a slight 
discount as compared with properly classified and graded hogs, 
and frequently they are bought by speculators in the stock 
yards, who buy large numbers, divide them up into their proper 
classes and grades, and resell them. “ Rough” packing hogs 
are coarse, and lacking in condition. 
“ Pigs” are light hogs, weighing from 60 to 125 pounds. 
They are young, as their weights indicate, and their meat is 
unsuitable for enring. They supply a demand for cheap fresh 
meat. 
“ Bacon hogs” as quoted in Chicago, are not. suitable for 
making Wiltshire sides. They are merely selected light hogs, 
weighing from 155 to 195 pounds, (Fig. 65.) They are of 
the same breeds that produce the lard type, but they are young, 
from six to eight months, and have not been fattened to the 
highest degree. They are used principally for supplying the 
