Book Description

Excerpt from Market Classes and Grades of Swine Because of supply and demand conditions that were peculiar to some markets, similar weight and grade selections became known by different designations, such as yorkers, shippers, etc. The mean ings of these terms were known to few except those trading in the area or on the market at which the terms were used. Only the few men who were in contact with all of the markets and who thoroughly understood the terminology and technicalities of each could interpret market reports and intelligently compare prices quoted on the various classes and grades of swine. This situation gave rise to a demand for a uniform or standard system of classifying and grading swine that would be applicable wherever hogs were bought and sold throughout the United States. A system of this kind would be understood generally and would enable anyone interested in the production and marketing of swine to com pare prices of similar grades and classes of hogs at any and all markets. In response to this demand the Bureau of Markets (the work of which is handled now by the Agricultural Marketing Service), with the help of representatives of other interested agencies, formulated a system of tentative standards for market classes and grades of swine for use in its market-reporting work started at the Chicago market in 1918. The tentative classification which was adopted and put in use at that time has been changed materially in order to conform with changes that have taken place in the customs and practices of the swine marketing trade. The system of market classes and grades of swine described herein is the one now used by the market-reporting branch of the Agricultural Marketing Service. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.