40 
BULLETIN 1266, U. S. DEPARTMENT OF AGRICULTURE. 
HA SIS FOIi PAYMENT. 
Each hog is marked with the owner's number by means of a tag 
placed in each ear. This tag remains on the hog during the killing, 
scalding, scraping, and singeing processes. The carcass is weighed 
with the internal parts removed, but with head and feet attached. 
The farmer is paid according to the weight of the carcass at this 
stage, which is termed " slaughtered weight." The loss from live 
to slaughtered weight is approximately 25 per cent. The slaughtered 
hog is classified according to quality. Then the tag number with the 
weight and quality classification is sent to the office where the num- 
ber indicates the owner's name. The man who does this weighing 
is an authorized weigher, generally the assistant weigher to the 
Government-authorized weigher in each town. The weigher records 
the tag number and weight. 
Number of Pigs Slaughtered in the Danish Bacon Factories — Monthly Averages, 1911-1914. 
1921, 1922. 
THOUSANDS 
OF PIGS 
SLAUGHTERED 
200 
150 
1 1 1 k 
" Monthly Average l9ll-l9!4-\ 
L^ — i i * 
s 
As 
•N ^ 
•~^ 
1922^ 
> 
v 
/- 
__ ^ 
■.. 
/92/<S/'' 
/* 
■ 
- (i us]) 
viANL FEB - MAR - APR - MAY JUNE JULY AUG. SEPT. OCT. NOV. DEC. 
Fig. 13. — The fairly uniform flow of pigs to market in Denmark is indicated in iho 
monthly averages in pre-war years. In 1911-14. the average monthly slaughterings 
in Danish bacon factories was 208. 5S5 pigs. The Danish producers are gradually 
coming back from irregularity caused by the war conditions to the uniform leyel in 
pre-war years. Source: Statistiske Efterretninger [No. 9, 1923. 
Fanm rs paid according to slaughtered iceight arid quality classi- 
fication. — The slaughtered carcass, weighing between 132 and 165 
pounds (live weight between 176 and 220 pounds), furnishes the 
most desirable quality of bacon for the English market. That the 
producer of the bacon-type hog which fits this weight and quality 
requirement may receive the benefit of the premium bacon prices, all 
the Danish cooperative bacon factories require that the slaughtered 
weight "!' all hogs delivered must be between 132 and 165 pounds to 
bring the top price. A deduction of about 1 cent per pound on the 
total weight is made when the hog is either below or over the re- 
quired weight. When more than 20 pounds over or below require- 
ment, this deduction is increased to 2 cents per pound. 
In pre-war years, the supply of hogs to the bacon factories was 
fairly uniform each week throughout the whole year. This uniform 
supply i- well illustrated in Figure L3. It is of equal importance to 
the bacon I rade and the farmer, that the supply of hogs to the factory 
be regular. The syste f rational farming linked with cooperation 
