Marketing and Markets 369 



Dietrich ^ as representative of the classifications made on 

 the Chicago market and followed more or less closely at 

 other centers. Primarily the classification is on the basis 

 of the use to which the hogs are put by the packer, and 

 secondarily, on a basis of weight : 



ClASSEB Sub-ClASBES 



1. Prime heavy hogs, 350-500 lb None 



f Heavy butchers, 280-350 lb. 



2. Butcher hogs, 180-350 lb. •; Medium butchers, 220-280 lb. 



[ Light butchers, 180-220 lb. 

 Heavy packing, 300-500 lb. 



3. Packing hogs, 200-500 lb. \ Medium packing, 250-300 lb. 



[ Mixed packing, 200-280 lb. 

 Ba on I E^?lish, 160-220 lb. 

 . T -^i,* 1 „ locoonii. "^ I UnitedStates,155-1951b. 



4. laght hogs. 125-220 lb. ^ight mixed, 150-220 lb. 



5. Pigs, 60-125 lb. 



6. Roughs 



7. Stags 



8. Boars 



9. Miscellaneous 



Light Ught, 125-150 lb. 



Roasting pigs, 15-30 lb. 



Feeders 



Governments 



Pen holders 



Dead hogs 



The hogs included in each one of these subclasses are 

 graded according to their killing qualities as indicated 

 by their form, condition, and quality. The terms used 

 for grading are prime, for the best, choice, good, common, 

 and inferior. The Prime Heavy class contains only one 

 grade, prime. Butcher hogs and Bacon hogs are largely 

 of the better grades, while Packing hogs. Light Mixed, 

 and Light Lights range from inferior to good only in 

 grades. 



' Dl. Exp. Sta. Bull. 97. 

 2b 



