AVERAGE WEIGHTS OF LIVE HOGS. The average weight of all hogs received at Chicago in 1898 was 234 lbs.; in 1896, 246 lbs. The average weight of all hogs received at Chicago in 1895 was 230 lbs.; in 1894, 233 lbs.; in 1893, 240 lbs. EXTREMES IN MARKET PRICE OF PORK AND LARD. The highest price of mess pork at Chicago during the last forty years, according to the Daily Trade Bulletin, was $44 per bbl. in 1864, and the lowest price $5.50 per bbl., paid in 1896. The highest price of lard was naturally also in war times, 30c per lb. in 1865; the lowest price a shade more than 3c, in 1896. NET TO GROSS. Good to prime hogs, when cut up into pork, hams, shoulders and lard, will dress out 73 to 75 per cent, according to the testimony of the large packing concerns. That is, for every 100 lbs. live weight, it is fair to estimate 73 to 75 lbs. of product of the classes named. If cut into ribs instead of pork, prime hogs would net 70 to 72 per cent, while those which are not prime run as low as 65 per cent. For comparative purposes, it may be well to note here that good farm-fed cattle will dress 54 to 56 per cent of their live weight in beef, the remainder being hide, fat, offal, etc., and sheep will dress 48 to 54 per cent, 50 per cent being a fair average. RELATIVE WEIGHTS OF PORTIONS OF CARCASS. To determine the relation of the different parts of the hog as usually cut, to the whole dressed weight, the Alabama experiment station reports the following results. The test was made with a number of light hogs having an average dressed weight of 137 lbs. The average weight of head was 12.2 lbs.; backbone, 6.8 lbs.; the two hams, 25.4 lbs.; the two shoulders, 33.1 lbs.; leaf lard, 8.3 lbs.; ribs, 5.5 lbs.; the two "middling" sides, 35 lbs.; tender loin, 1.1 lbs.; feet, 3.6 lbs. GATES FOR HANDLING HOGS. The device shown in the accompanying illustrations for handling hogs when they are to be rung or for other purposes, is very useful on the ordinary farm. Fig. 27 represents a chute and gate which will shut behind and before the hog and hold him in position. There is just room enough for him to stick his nose out, and while in this position rings can be inserted. The sides of the chute must be much closer together than shown in the engraving, so that the hog cannot turn about. In fact, the width should be just sufficient to allow the hog to pass through. Fig. 28 represents the side view of another gate and pen, so arranged that the door can be opened and shut without getting into the pen. [Illustration: FIG. 27. HOG CHUTE.] [Illustration: FIG. 28. DEVICE FOR OPENING GATE.] CHAPTER XIV. PACKING HOUSE CUTS OF PORK.