ry
farm. Fig. 27 represents a chute and gate which will shut behind and
before the hog and hold him in position. There is just room enough for him
to stick his nose out, and while in this position rings can be inserted.
The sides of the chute must be much closer together than shown in the
engraving, so that the hog cannot turn about. In fact, the width should be
just sufficient to allow the hog to pass through. Fig. 28 represents the
side view of another gate and pen, so arranged that the door can be opened
and shut without getting into the pen.

[Illustration: FIG. 27. HOG CHUTE.]

[Illustration: FIG. 28. DEVICE FOR OPENING GATE.]

CHAPTER XIV.

PACKING HOUSE CUTS OF PORK.

While considering primarily the proper curing of pork for use on the farm
and for home manufacture by farmers, it will not be out of the way to
become acquainted with some of the leading cuts of meat as made by the
big pork packers at Chicago and elsewhere. In the speculative markets, a
large business is done in "mess pork," "short ribs" and lard. These are
known as the speculative commodities in pork product. The prices
established, controlled largely by the amount offered and the character of
the demand, regulate to a considerable extent the market for other cuts of
pork, such as long clear middles, hams and shoulders. Our illustrations of
some of the leading cuts of meats, furnished us through the courtesy of
Hately Bros., prominent pork packers in Chicago, together with
accompanying descriptions, give a very good idea of the shape pork product
takes as handled in the big markets of the world.

[Illustration: FIG. 29. MESS PORK.]

[Illustration: FIG. 30. SHORT RIBS.]

[Illustration: FIG. 31. SHOULDER.]

MESS PORK.

This standard cut, Fig. 29, is made from heavy fat hogs. The hog is first
split down the back, the backbone being left on one side. Ham and
shoulders taken off, the sides are then cut in uniform strips of four or
five pieces. Equal portions of both sides are then packed in barrels, 200
lbs. net, the pieces numbering not more than sixteen nor less than nine.
Barrels to be filled with a pickle made with 40 lbs. of salt to each
barrel.

SHORT RIBS.

These are made from the sides, with the ham and shoulder taken off and
backbone removed; haunchbone and breastbone sawed or cut down smooth and
level with the face of the side. The pieces (Fig. 30) are made to average
32 lbs. and over.

SHOULDERS.

Regular sho