RELATIVE WEIGHTS OF PORTIONS OF CARCASS.
To determine the relation of the different parts of the hog as usually cut, to the whole dressed weight, the Alabama experiment station reports the following results. The test was made with a number of light hogs having an average dressed weight of 137 lbs. The average weight of head was 12.2 lbs.; backbone, 6.8 lbs.; the two hams, 25.4 lbs.; the two shoulders, 33.1 lbs.; leaf lard, 8.3 lbs.; ribs, 5.5 lbs.; the two “middling” sides, 35 lbs.; tender loin, 1.1 lbs.; feet, 3.6 lbs.
GATES FOR HANDLING HOGS.
The device shown in the accompanying illustrations for handling hogs when they are to be rung or for other purposes, is very useful on the ordinary 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.
FIG. 27. HOG CHUTE.
FIG. 28. DEVICE FOR OPENING GATE.