=Percentages of Yield.=--The variety of cuts into which a hog can be divided are many and the tables following indicate the percentages of yield of the different cuts, based on the live weight of the hogs. The percentage of yield of lard includes both prime steam lard and leaf. It should be understood that the total yield of the various cuts mentioned will vary slightly in different markets, and in the same market at different seasons of the year, according to the quality of the hog. These variations will not be more than 2 per cent, probably, on the total yield. The percentages here given are about an average, or possibly a little under the average, and are based on hogs averaging from 240 to 275 pounds live weight. Extra short clears, extra short ribs, pork loins, fat backs and bellies are made out of mixed packing hogs, averaging 220 to 300 pounds; at some seasons of the year averaging twenty-five to thirty pounds heavier. In the percentages given it is estimated that the offal, such as hair, blood, fertilizer, casings, blade bones, etc., will cover the cost of killing and cutting and in figuring these tests prices of green meat should be used. CUT INTO EXTRA SHORT CLEARS WILL YIELD. Per cent. Extra short clears 26 Loin 9 Ham 12¹⁄₂ Shoulder 9 Lard 13 ----- Total 69¹⁄₂ CUT INTO EXTRA SHORT RIBS WILL YIELD. Per cent. Extra short ribs 26¹⁄₂ Loin 9 Ham 12¹⁄₂ Shoulder 9 Lard 13 ----- Total 70 CUT INTO PORK LOINS, BELLY AND SHORT FAT BACKS WILL YIELD. Per cent. Loin 9 Belly 12 Backs 12 Shoulders 9 Hams 12¹⁄₂ Lard 13 ----- Total 67¹⁄₂ CUT INTO REGULAR SHORT RIBS AND ROUGH RIBS WILL YIELD. Per cent. Ribs 37 Hams 12¹⁄₂ Shoulders 8 Lard 14¹⁄₂ ----- Total 72 CUT INTO ROUGH RIBS WILL YIELD. Per cent. Rough ribs 37¹⁄₂ Hams 12¹⁄₂ Shoulders 8 Lard 14¹⁄₂ ----- Total 72¹⁄₂ CUT INTO REGULAR SHORT CLEARS WILL YIELD. Per cent. Short clears 36 Hams 12¹⁄₂ Shoulders 8 Lard 14¹⁄₂ ----- Total 71 CUT INTO MESS PORK WILL YIELD.