Types and market classes of live stock . hatfurnish a field for operation to the speculator. He buys severalcarloads of these mixed packing hogs and sorts them into variousclasses and resells them. Types and Market Classes of Live Stock 325 Light Hogs. These are mostly from five to eight months old. It willbe noticed that there is some overlapping in weight betweenthis and preceding classes. This class includes hogs that aretoo light in weight or too lacking in condition or quality toclassify as butcher hogs. With the possible exception of someof the English bacon hogs, light hogs are not as h
Types and market classes of live stock . hatfurnish a field for operation to the speculator. He buys severalcarloads of these mixed packing hogs and sorts them into variousclasses and resells them. Types and Market Classes of Live Stock 325 Light Hogs. These are mostly from five to eight months old. It willbe noticed that there is some overlapping in weight betweenthis and preceding classes. This class includes hogs that aretoo light in weight or too lacking in condition or quality toclassify as butcher hogs. With the possible exception of someof the English bacon hogs, light hogs are not as heavy as packinghogs. As a class, light hogs have better quality than packinghogs. The light hog class does not include roughs, stags, andboars, which form separate classes. Although alike in weight,hogs of this class vary a great deal in form, quality, and con-dition. Such being the case, the meat from them is prepareddifferently, thus making the sub-classes of more importancethan in the two former classes. The sub-classes of light hogs. Fig. 102. Choice Butcher Hogs. are English bacon hogs, bacon hogs of the United States, lightmixed hogs, and light-light hogs. English bacon hogs.—The kind of a hog that is typical ofthis sub-class of light hogs has already been described in thechapter dealing with bacon hog type. The hog that is repre-sentative of this sub-class belongs primarily to Great Britain,Denmark, and Canada. Practically no hogs of this type arereceived at Chicago. The St. Paul market receives a hogs are sold on the Chicago and other markets for baconpurposes, but the majority of them are not of true bacon hog must be long in body, deep in side, with comparativelynarrow back, narrow and light hams and shoulders, and lightmuscular neck. As the side of the hog furnishes the best cuts,it is desirable to have the side as well developed as possible inlength and depth. This hog must have firm flesh, be well cov- 326 Types and Market Classes of Live Stock
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1919
