_Short Ribs._--This is a regular Board-of-Trade cut and is quoted on the market daily. The price of same is used as a basis of value for other cuts of dry salt meats. Short ribs are made from the sides of the hog between the ham and shoulder, having the loin and ribs in, and the backbone removed. Graded usually as follows: 40 to 45 lbs. average. 45 to 50 lbs. average. 50 to 55 lbs. average. 55 to 60 lbs. average. 60 to 65 lbs. average. Prices vary according to weight. This cut is known as “regular short ribs” and is delivered on Board-of-Trade transactions. _Hard Ribs._--These are the same as regulars, except that the backbone is removed. This cut cannot be delivered on the Board-of-Trade without removing of the backbone. This is a cut sold largely in the south and is made out of the heaviest, roughest hogs. _Short Clears._--These are the same as short ribs, but have the spare ribs and backbone removed. They are cut square at each end and graded as to average weight, same as short ribs. _Short Clear Backs._--These are made from the backs of hogs with the loin left in, the ribs and backbone removed. This cut is also known as “lean backs” and “loin backs.” Values vary according to average weight as follows: 14 to 16 lbs. average. 18 to 20 lbs. average. 20 to 25 lbs. average. 25 to 30 lbs. average. _Extra Short Clears._--These are made from sides of hogs between the ham and shoulders with the rib and loin taken out. They are sold on an average from-- 35 to 40 lbs. average. 40 to 45 lbs. average. 45 to 50 lbs. average. _Extra Short Ribs._--These are the same cut as extra short clears, in every respect, except that the spare ribs are left in the belly. _Short Fat Backs._--These are made from back pork of prime hogs, being free from lean and bone, properly squared on the edges. They are generally quoted as follows: 10 to 12 lbs. average. 14 to 16 lbs. average. 18 to 20 lbs. average. 20 to 25 lbs. average. 25 to 30 lbs. average. 30 to 35 lbs. average. 35 to 40 lbs. average. These cuts may be used for the domestic trade and are usually under twenty-five pounds average in weight. The heavier backs are, however, in general practice used mainly for the export trade. _Long Clears._--These are made from the sides, hams being cut off, backbone and ribs removed, shoulder blade taken out, the leg cut off close to the brisket; being the entire side of the hog, with the ham and the bones removed. _Extra Long Clears._--These are trimmed the same as long clears, except that the loin is cut out. _Bellies._--These are cut with the sides squared and well trimmed on all edges. They are cured in sweet pickle, plain pickle, or dry salt and graded generally, as follows: 10 to 12 lbs. average. 14 to 16 lbs. average. 18 to 20 lbs. average. 20 to 25 lbs. average. 25 to 30 lbs. average.