=Bellies.=--The grades of this cut are Dry-Salt, Sweet-Pickle, Breakfast-Bacon and “English” Bellies. _Dry Salt Bellies._--These are made from short rib sides of mixed packing hogs by cutting off the back. For delivery on the Board of Trade they must be “Well cut and trimmed; no bellies that are coarse, bruised, soft or unsound shall be accepted.” However, they are not as closely trimmed as sweet-pickle bellies. They are made in averages from 10 to 45 pounds. They are quoted as Dry-Salt Rib and Dry-Salt Clear Bellies, the latter having the ribs removed and being made usually from bellies weighing less than 25 pounds. When smoked they are known as “Bacon Meats.” _Sweet-Pickle Bellies._--These are made from butcher bacon and good packing hogs, being “well cut and trimmed, to average, in lots, not to exceed 14 pounds.” The edges are squared and trimmed more closely than Dry-Salt bellies. They are made in 6 to 14 pound averages. _Breakfast-Bacon Bellies._--These are clear bellies cut from bacon or light butcher hogs and selected with reference to firmness, color, proportions of fat and lean, smooth skin and general quality. They are trimmed still more closely than the regular sweet-pickle bellies. Selected bellies of this class weighing 4 to 10 pounds are known as Fancy or Special Breakfast Bacon Bellies and are made into the best brands of sugar-cured breakfast-bacon. The second brand includes bellies that are too fat for fancy bacon, or which lack the necessary firmness of flesh and thin smooth skin. They weigh 4 to 16 pounds. [Illustration: Dry Salt Rib. Sweet Pickle Rib. English Clear. Sweet Pickle Clear. Fancy Clear. FIG. 121.--BELLIES.] [Illustration: English Rib. English Clear. Short Fat Back. Sweet Pickle Clear. FIG. 122.--BACKS.] _“English” Bellies._--These are clear bellies weighing 10 to 20 pounds, cut from choice heavy bacon hogs and light butcher barrows, and selected for firmness and a large proportion of lean. They are cut square on all edges. [Illustration: FIG. 123.--SMOKED BREAKFAST BACON BELLIES (FIRST BRAND).] =Backs.=--The grades of backs are Short Ribs, Short Clear, Short Fat and Long Fat Backs. _Short Rib Backs._--These are made from short rib sides by cutting off the belly; they therefore contain the loin, back fat and back-ribs but not the back-bone nor tenderloin. It is a dry-salt cut, weighing 25 to 45 pounds and is not commonly made. Hard Backs are made from hard rib sides, thus containing the back-bone. “English” Rib Backs are made from Square Short Ribs, and average 12 to 20 pounds.