General View 



the different meats for the years from 1911 to 1918, 

 inclusive : 



Table I. — Per Capita Consumption op Pork Compared 

 WITH Other Meats 



Pork .... 

 Beef .... 

 Sheep and Lamb 

 Veal .... 



At. 

 lb. 



88 

 76 

 7.25 

 7.18 



The demand for fat in this country and Europe is sup- 

 plied chiefly by pork. The responsibility for meeting the 

 world shortage of fat developed by the War rested most 

 heavily, therefore, on the American pork-producer. On 

 the average, the yield of lard constitutes about 11 per cent 

 of the hog's live weight. 



No meat is preserved so successfully or transported so 

 cheaply as pork. Pork products may be held in storage for 

 long periods without sacrificing palatability or food value. 



2. Hogs sell at relatively high prices. This is one of the 

 results of the broad and insistent demand for pork 

 products. The figures given in the following tabulation 

 represent the average prices paid on the Chicago market 

 for the different classes of live-stock for the twelve-year 

 period from 1905 to 1916 inclusive : 

 Native beef steers (not including butcher 



stock) $7.05 per cwt. 



Native and western sheep 5.29 



Yearling sheep 6.26 



Native and western lambs 7.38 



Hogs (all classes) 7.26 



