MARKETS AND SWINE PRODUCTS 



275 



market. Tliougli tlic general trend of the market is towards 

 lighter M'eights, it not infrequently happens that prime licurii 

 liogs command a premium over other sorts, especially when the 

 lard market is strung. "Clear hacks" and "clear bellies," 

 which are entirely composed of fat, come from this class of 

 hogs, though it is difficult to establish any definite relation 

 between the live hog and its product, owing to the fact that the 



Fig. t»3. — "Prime medium butchers," weight 220 to 2S0 puuiidd, very smooth and 

 highly finished. "Light butchers" are of the same general type but lighter, ISO to 220 

 pounds. Butcher hogs are commonly used for the fresh meat trade. Prime butcher hogs 

 represent the highest quahty of fat hog. (Photo, from Hlinois Esperimenc Station.) 



packer must shape liis course largely to suit market dcnian<ls, 

 and these vary from time to time. 



"Butcher" hogs (Figs. 63 and 64) may vary in Aveight 

 from 180 to 350 pminds. This class may be subdivided as 

 follows: Heavy liutcliers, 2.S0 to 3.50 pounds; medium butchers, 

 230 to 280 pounds; light butchers, 180 to 220 pomids. The 

 heavy liutchers are also graded into " prime " and " good," and 

 the medium and light butchers each into " prime," '' gmid," 

 and " common." The Chicago market report^ referred to has 

 lumped all the butcher hogs together. Butcher hogs are prin- 



