_Mess Pork._--Regular Mess Pork is “made from sides of well fatted hogs, split through or one side of the back-bone and equal proportions on both sides, cut into strips of reasonably uniform width, properly flanked and not back stripped.” The regular proportion of flank and shoulder cuts must be included. The strips average about six inches in width, and not over sixteen pieces may be packed in a barrel for regular delivery. Mess Pork is made from rough and heavy packing hogs and occasionally from heavy loin hogs. Mess pork packed between October 1 of one year and September 30 of the succeeding year is “new pork” until January 1 of the following year, and is thereafter termed “old pork.” Mess Pork made during December, January and February must have been packed at least ten days before delivery, and that delivered during the period from March to November, inclusive, must have been packed at least thirty days before delivery to grade regular. _For Mess Pork._--The hog is split through the center of the back-bone, after the shoulders and hams are removed, about six inches wide, and are packed 190 pounds to the barrel, but it is supposed to weigh 200 pounds when sold; the gain of pickle making up the difference in weight. When it is six months old, it will, weigh more than 200 pounds, and if repacked will make 104 to 105 barrels per 100 barrels when packed, and should be repacked at 200 pounds. When a number of pieces is not specified, mess pork is packed from eleven to fifteen pieces per barrel. Prime Mess Pork is made from the shoulder and side, containing the back-bone and ribs, cut into square pieces of about four pounds each. The shank is cut off close to the breast. In making this cut, the side is split lengthwise, the back cut into about six pieces and the belly into four. It is made from light packing hogs. Extra clear pork is “made from the sides of extra heavy, well-fatted hogs, the back-bone and ribs to be taken out, (the same as short clear sides) the number of pieces in each barrel not to exceed fourteen, and in all other respects to be cut, selected and packed in the same manner as mess pork.” Clear pork is “made from the sides of extra heavy, well-fatted hogs, the back-bone and half the ribs next the back-bone to be taken out, the number of pieces in each barrel not to exceed fourteen, and in all other respects to be cut, selected and packed in the same manner as mess pork.” Loin clear pork is “made from the sides of medium-weight packing hogs, the loin, back-bone and back ribs being removed and belly ribs left in.” It consists of extra short ribs cut into strips, and is also known as long-cut clear pork. The pieces average five inches in width. _Belly Pork._--Regular belly pork consists of heavy, fat rib bellies cut into five-inch widths and packed as plain-pickled pork in barrels of fifty to sixty pieces. This pork is made from the same grade of bellies as dry-salt rib bellies.