This cut (Fig. 34) is from hogs weighing about 150 lbs. Formerly the hair was removed by singeing, but this method is not so much employed now. The Wiltshire bacon is consumed almost entirely in London, Bristol and the south of England generally. [Illustration: FIG. 32. AMERICAN CUT HAM.] [Illustration: FIG. 33. PICNIC HAM.] STANDARD LARD. The following is the rule in force at Chicago for the manufacture of standard prime steam lard: Standard prime steam lard shall be solely the product of the trimmings and other fat parts of hogs, rendered in tanks by the direct application of steam and without subsequent change in grain or character by the use of agitators or other machinery, except as such change may unavoidably come from transportation. It must have proper color, flavor and soundness for keeping, and no material which has been salted must be included. The name and location of the renderer and the grade of the lard shall be plainly branded on each package at the time of packing. NEUTRAL LARD. This is made at the big packing houses from pure leaf lard, which after being thoroughly chilled is rendered in open tanks at a temperature of about 120 degrees. The portion rendered at this temperature is run into packages and allowed to cool before closing tightly. Lard stearine is made from the fat of hogs which is rendered and then pressed and the oil extracted. The oil is used for lubricating purposes, and the stearine by lard refiners in order to harden the lard, especially in warm weather. CHAPTER XV. MAGNITUDE OF THE SWINE INDUSTRY. Were it not for the foreign demand for our pork and pork product there would be much less profit in fattening hogs for market than there is, irrespective of the price of corn and other feeds. England is our best customer, taking by far the larger part of our entire exports of all lard, cured meats and other hog product, but there is an encouraging trade with other foreign countries. The authorities at Washington are making every effort to enlarge this foreign outlet. Certain European countries, notably France and Germany, place irksome embargoes on American pork product. Ostensibly, these foreign governments claim the quality and healthfulness of some of the American pork are in question, but in reality back of all this is the demand from the German and French farmers that the competition afforded by American pork must be kept down. It is believed that eventually all such restrictions will be swept away, through international agreement, and that thus our markets may be further extended, greatly benefiting the American farmer. Our exports of hog product, including pork, bacon, hams and lard, represent a value annually of about $100,000,000. THE WORLD'S SUPPLY OF BACON