MARKETS AND SWINE PRODUCTS 283 
as possible. The sides are mild cured, and shipped to England 
in the green state, where they are smoked before they reach the 
consumer, The type and weight of hogs suitable for this pur 
pose have already been described. 
One of the greatest drawbacks to the trade in Wiltshire sides 
is the fact that the meat has to be mild eured, and, therefore, 
must be consumed within a very short time, or it will go “ off 
flavor.” The result is that it is impossible to hold over 
Wiltshire sides when there happens to be an extra amount 
thrown upon the market at one time, and prices often suffer 
severely through this cause. 
Ham and Bacon.—Generally speaking, it may be said that 
the consumption of ham and bacon is steadily on the increuse, 
and large quantities of these products are taken by Great 
Britain, Mexico, Cuba, Porto Rico, and the Philippines. Nor- 
way, Sweden, and Italy take very heavy, fat meats. The bulk 
of other standard cuts and products outside of those already 
mentioned are taken for home consumption. 
Leading Features.—This discussion of markets is anything 
but exhaustive. To attempt a description of all the many 
classes of products placed upon the market by different packers 
would probably only tend to confuse the reader, and all that 
has been attempted is to present, as briefly as possible, some of 
the leading features of the trade. 
REVIEW, 
1. Why should feeders study and keep in touch with the swine 
markets? 
2. Name ten grades of market hogs in order. 
3. Explain the market meanings of “ prime,” “medium,” “ common,” 
“ poor,” and “ rough.” 
4. Give the range in weight of “ heavy” hogs. 
5. Why do prime heavy hogs often command a premium over other 
sorts? 
