372 



Pork Production 



barreled pork or dry salt meats, the hams being made 

 into "short cuts" and the shoulders into picnic hams and 

 Boston butts. They are usually dressed with the heads 

 off and the leaf lard out. The following represents the 

 average dressed yields : 



Table CLXXIII. — Average Dressed Yields of Packing 



Hogs 



Live Weight 



Chilled Dressed 



Weight, Head on 



Leaf Lard In 



Chilled Dressed 



Weight, Head off 



Leaf Lard Out 



Heavy packing hogs 

 Medium packing 



hogs 



Light packing hogs 



300-500 lb. 



250-300 lb. 

 200-280 lb. 



81-83% 



79-80% 



77-78% 



73-75% 



71-72% 

 69-70% 



Sows which are "piggy" are sold subject to a dockage. 

 In some markets it is the custom to apply a dockage of 

 20 to 40 pounds regardless of any signs of pregnancy. At 

 the Chicago market, however, sows are not subject to 

 dock unless they are noticeably advanced in pregnancy. 



Light hogs. 



This class is made up of young light weight barrows and 

 "clear" sows, ranging in weight from 125 pounds, the 

 minimum for Light Lights, to 220 pounds for the heavier 

 Light Mixed or Bacon hogs, and in age from five to eight 

 months. Variations in type and condition are chiefly 

 responsible for the three subclasses, Bacon hogs. Light 

 Mixed, and Lights. In 1904 it was estimated that 15 

 per cent of all the hogs coming to the Chicago market 

 were of this class. What are commonly termed "ship- 

 pers" and " singers" are of this group. 



