New York City, Dept. of Purchase, 22-H-1, 1911: Horses, description. New York City, Dept. of Purchase, 22-H-2: Cart horses, description. 010-019 010. GENERAL ITEMS 005. MULES, ASSES, AND BURROS 005.1 MULES 005.2 ASSES 005.3 BURROS 007. POULTRY 007.1 CHICKENS 007.2 TURKEYS 009. OTHER LIVE ANIMALS MEATS *Fed. Spec. Bd., 267, 1925: Meat cuts, fresh, chilled, and frozen. *Agri. Dept., Off. of Sec., Cir. 136, 1919: Salt, pickled or smoked meats, definition. *Agri. Dept., Off. of Sec., Cir. 136, 1919: Meat, flesh, definition. Navy Dept., 58-M-7c, 1915: Meat cuts, fresh and frozen. *N. Y. Produce Exchange, Ann. Rept., 1921-22: Cured meats, definition. *N. Y. Produce Exchange, Ann. Rept., 1921-22: Export packing standard for meats. *N. Y. Produce Exchange, Ann. Rept., 1921-22: Frozen joints. *N. Y. Produce Exchange, Ann. Rept., 1921-22: Green meats, definition. *N. Y. Produce Exchange, Ann. Rept., 1921-22: Uniformity of boxed meats standard. *N. Y. Produce Exchange, Ann. Rept., 1921-22: Sizing of pickled meats. *N. Y. Produce Exchange, Ann. Rept., 1921-22: Saltage of meats. *N. Y. Produce Exchange, Ann. Rept., 1921-22: Inspection for soundness of meats. *N. Y. Produce Exchange, Ann. Rept., 1921-22: Standard weight of beef and pork. 011. BEEF AND VEAL 011.1 CARCASSES *Agri. Dept., Beef 13, tentative form, 1923: No. 3 or medium cow beef (fresh and frozen). *Agri. Dept., Beef 14, tentative form, 1923: No. 4 or common cow beef (fresh and frozen). *Agri. Dept., Beef 15, tentative form, 1923: No. 5 or cutter cow beef (fresh and frozen). *Agri. Dept., Beef 16, tentative form, 1923: No. 6 or canner cow beef (fresh and frozen). *Agri. Dept., Beef 17, tentative form, 1923: No. 1 or choice bull beef (fresh and frozen). *Agri. Dept., Beef 18, tentative form, 1923: No. 2 or good bull beef (fresh and frozen). *Agri. Dept., Beef 19, tentative form, 1923: No. 3 or medium bull beef (fresh and frozen). *Agri. Dept., Beef 20, tentative form, 1923: No. 4 or common bull beef (fresh and frozen). *Agri. Dept., Beef 21, tentative form, 1923: No. 1 or choice stag beef (fresh and frozen). *Agri. Dept., Beef 22, tentative form, 1923: No. 2 or good stag beef (fresh and frozen). *Agri. Dept., Beef 23, tentative form, 1923: No. 3 or medium stag beef (fresh and frozen). *Agri. Dept., Beef 24, tentative form, 1923: No. 4 or common stag beef (fresh and frozen). Agri. Dept., Beef 25, tentative form, 1923: No. Al or prime steer baby beef (fresh and frozen). *Agri. Dept., Beef 1, tentative form, 1923: No. Al or prime steer beef Agri. Dept., Beef 26, tentative form 1923: No. 1 or choice steer baby (fresh and frozen). beef (fresh and frozen). *Agri. Dept., Beef 2, tentative form, 1923: No. 1 or choice steer beef Agri. Dept., Beef 27, tentative form, 1923: No. 2 or good steer baby (fresh and frozen). *Agri. Dept., Beef 3, tentative form, 1923: No. 2 or good steer beef (fresh and frozen). *Agri. Dept., Beef 4, tentative form, 1923: No. 3 or medium steer beef (fresh and frozen). Agri. Dept., Beef 5, tentative form, 1923: No. 4 or common steer beef (fresh and frozen). *Agri. Dept., Beef 6, tentative form, 1923: No. Al or prime heifer beef (fresh and frozen). *Agri. Dept., Beef 7, tentative form, 1923: No. 1 or choice heifer beef (fresh and frozen). *Agri. Dept., Beef 8, tentative form, 1923: No. 2 or good heifer beef (fresh and frozen). *Agri. Dept., Beef 9, tentative form, 1923: No. 3 or medium heifer beef (fresh and frozen). *Agri. Dept., Beef 10, tentative form, 1923: No. 4 or common heifer beef (fresh and frozen). *Agri. Dept., Beef 11, tentative form, 1923: No. 1 or choice cow beef (fresh and frozen). *Agri. Dept., Beef 12, tentative form, 1923: No. 2 or good cow beef (fresh and frozen). beef (fresh and frozen). Agri. Dept., Beef 28, tentative form, 1923: No. 3 or medium steer baby beef (fresh and frozen). Agri. Dept., Beef 29, tentative form, 1923: No. 4 or common steer baby beef (fresh and frozen). *Agri. Dept., Beef 30, tentative form, 1923: No. Al or prime heifer baby beef (fresh and frozen). Agri. Dept., Beef 31, tentative form, 1923: No. 1 or choice heifer baby beef (fresh and frozen). *Agri. Dept., Beef 32, tentative form, 1923: No. 2 or good heifer baby beef (fresh and frozen). *Agri. Dept., Beef 33, tentative form, 1923: No. 3 or medium heifer baby beef (fresh and frozen). *Agri. Dept., Beef 34, tentative form, 1923: No. 4 or common heifer baby beef (fresh and frozen). Navy Dept., U. S. Marine Corps, 1920: Beef, fresh. Navy Dept., U. S. Marine Corps, 1923: Beef, hind quarters, fresh, chilled. National Home for Disabled Volunteer Soldiers, 1916: Beef, dressed. U. S. Soldiers' Home, 9-C, 1923: No. 2 or good steer beef. California, State Purchasing Agent, Sched. 3: Beef, fresh cow or heifer carcasses. California, State Purchasing Agent, Sched. 3: Beef, steer (fresh). Illinois, State Dept. of Pub. Wks. and Bldgs.: Beef, definition. Iowa, State Bd. of Control: Beef. Massachusetts, State Bureau of Purchase: No. 1 or choice steer beef New Jersey, State Spec. for Fresh and Cured Meats: Beef. New York State, Monroe County, Purchasing Agent: Beef, steer. Oregon, State Bd. of Control, List 5: Beef (fresh) standard. Pennsylvania, Philadelphia, City Purchasing Agent: Cows. Pennsylvania, Philadelphia, City Purchasing Agent: Steers. Washington, State Bd. of Business Control, 1923: Beef, fresh No. 1 steer. District of Columbia, Commissioners, Sched. Class 13, 1924: Beef. "American Hospital Assn., Bull. 36, undated: Beef. *N. Y. Produce Exchange, Ann. Rept. 1921-22: Family or plate beef, description (barreled); packet or light family beef, description (barreled), mess beef (barreled), barreled beef, extra family beef, or extra plate beef, description. 011.2 HEARTS *Fed. Spec. Bd., 267, 1925: Beef hearts, fresh, chilled. *Fed. Spec. Bd., 267, 1925: Beef hearts, fresh, frozen. Agri. Dept., Beef 458: Beef hearts No. 1, fresh. Agri. Dept., Bu. of Agri. Econ.. 485, 1924: Calf hearts, No. 1. Navy Dept., U. S. Marine Corps, 1920: Hearts, beef, fresh. Kentucky, State Bd. of Charities and Corrections: Beef hearts. 011.3 KNUCKLES Agri. Dept., Beef 471: Beef knuckles No. 1, sweet pickle cured. 011.4 LIVERS *Fed. Spec. Bd., 267, 1925: Liver, beef, fresh, chilled. Agri. Dept., Bu. of Agri. Econ., 481, 1924: Veal livers, No. 1. Navy Dept., U. S. Marine Corps, 1920: Liver, beef, fresh. Kentucky, State Bd. of Charities and Corrections: Beef livers. *Agri. Dept., Beef 463: Beef tongues (short cut) No. 1, smoked. *Agri. Dept., Beef 464: Beef tongues (short cut) No. 2, smoked. Navy Dept., 56-T-3d, 1920: Beef tongues, smoked. Navy Dept., U. S. Marine Corps, 1919: Beef tongues, smoked. Treas. Dept., Gen. Supply Committee, Item 10356, 1925: Tongue (smoked, beef). New York State, Dept. of Purchase: Beef tongue, smoked. New York City, Dept. of Purchase, 14-T-6, 1911: Pickled beef tongue. New York City, Dept. of Purchase, 14-T-7, 1915: Smoked beef tongue. North Dakota, State Bd. of Administration, Dept. of Purchases and Supplies, 13: Beef tongue. 011.7 OXTAILS *Agri. Dept., Beef 467: Oxtails No. 1, fresh. *Agri. Dept., Beef 468: Oxtails No. 2, fresh. 011.8 VEAL *Fed. Spec. Bd., 267, 1925: Veal, fresh, chilled. *Fed. Spec. Bd., 267, 1925: Veal, fresh, frozen. *Agri. Dept., Bu. of Agri. Econ., 101, for carcasses and cuts of veal, tentative form, 1923: No. 1 or choice veal carcasses, fresh and frozen. *Agri. Dept., Bu. of Agri. Econ., 102, for carcasses and cuts of veal, tentative form, 1923: No. 2 or good veal carcasses, fresh and frozen. Agri. Dept., Bu. of Agri. Econ., 103, for carcasses and cuts of veal, tentative form, 1923: No. 3 or medium veal carcasses, fresh and frozen. *Agri. Dept., Bu. of Agri. Econ., 104, for carcasses and cuts of veal, tentative form, 1923: No. 4 or common veal carcasses, fresh and frozen. *Agri. Dept., Bu. of Agri. Econ., 105, for carcasses and cuts of veal, tentative form, 1923: No. 5 or canner-veal carcasses, fresh and frozen. Navy Dept., 56 V-6b, 1924: Veal, sides, fresh. Navy Dept., U. S. Marine Corps, 1919: Veal, fresh. Treas. Dept., Gen. Supply Committee, Item 10360, 1925: Veal. Agri. Dept., Bu. of Agri. Econ., 483, 1924: Veal sweetbreads, No. 1. Treas. Dept., Gen. Supply Committee, Item 10316a, 1925: Beef, fresh, quarters. War Dept. 22-217, 1919: Beef, fresh. New Jersey, Essex County, Purchasing Dept: Liver. (Insp. by 011.92 Fresh, Chilled *Agri. Dept., Beef 470: Beef insides No. 2, sweet pickle cured. *Agri. Dept., Beef 473: Beef outsides No. 1, sweet pickle cured. *Agri. Dept., Beef 474: Beef outsides No. 2, sweet pickle cured. War Dept., 421-57, 1919: Tripe, pickled. 011.96 Corned Navy Dept., U. S. Marine Corps, 1919: Beef, corned. Navy Dept., U. S. Marine Corps, 1923: Salt corned beef in barrels. Treas. Dept., Gen. Supply Committee, Item 10316b, 1925: Beef, corned. War Dept., 22-1, 1920: Beef, corned, army. War Dept., 22-2, 1920: Beef, corned, commercial. Illinois, State Dept. of Pub. Wks. and Bldgs.: Beef, corned, definition. New Jersey State, Spec. for Fresh and Cured Meats: Beef, corned. New York State, Dept. of Purchase: Beef, corned, barrel. 011.99 Miscellaneous Specifications War Dept., 22-68, 1919: Beef, salt. New York State, Dept. of Purchase: Beef clods. New York City, Dept. of Purchase, 14-B-21, 1916: Kosher beef. 012. PORK, HAM, AND BACON 012.1 CARCASSES *Fed. Spec. Bd., 287, 1925: Pork, fresh. *Fed. Spec. Bd., 267, 1925: Pork, frozen. *Agri. Dept., Pork 300: Pig carcasses. Interior Dept., Off. of Indian Affairs: Pork. Interior Dept., Off. of Indian Affairs, Mess pork. Navy Dept., 56-P-8f, 1923: Pork, fresh. National Home for Disabled Volunteer Soldiers, 1916: Fresh pork. New Jersey, Essex County, Purchasing Dept.: Pork, fresh. New York City, Dept. of Purchase, 14-P-19, 1921: Fresh pork. North Dakota, State Bd. of Administration, Dept. of Purchases and Supplies, 13: Pork, fresh. *American Hospital Assn., Bull., 36, undated: Pork. 012.2 LOINS *Agri. Dept., Pork 314: Pork loins, regular, No. 1, fresh. *Agri. Dept., Pork 315: Pork loins, regular, No. 2, fresh. *Agri. Dept., Pork 316: Fork loins, regular, No. 3, fresh. *Agri. Dept., Pork 319: Pork loins, boneless, No. 1, fresh. *Agri. Dept. Pork 449: Pork tenderloins, No. 1, fresh. "Agri. Dept., Pork 450: Pork tenderloins, No. 2, fresh. Navy Dept., U. S. Marine Corps, 1919: Pork loins, fresh. New Jersey State, Spec. for Fresh and Cured Meats: Pork loins. New York City, Dept. of Purchase, 14-P-21, 1915: Fresh cut pork loins. 012.3 HAMS AND SHOULDERS *Fed. Spec. Bd., 267, 1925: Hams, sweet pickled, smoked, for local deliveries for immediate consumption. *Fed. Spec. Bd., 267, 1925: Hams, sweet pickled, smoked, for sea stores, supply stores, and ships. *Agri. Dept., Pork 302: Hams, S. C. No. 1, fresh. *Agri. Dept., Pork 303: Hams, S. C. No. 2, fresh. Agri. Dept., Pork 304: Hams, S. C. No. 3, fresh. *Agri. Dept., Pork 305: Shoulders, picnic style, No. 1, fresh. *Agri. Dept., Pork 308: Shoulders, picnic style, No. 2, fresh. *Agri. Dept., Pork 307: Shoulders, picnic style, No. 3, fresh. *Agri. Dept., Pork 303: Shoulders, New York style, No. 1, fresh. *Agri. Dept., Pork 303: Shoulders, New York style, No. 2, fresh. *Agri. Dept., Pork 310: Shoulders, New York style, No. 3, fresh. Agri. Dept., Pork 311: Shoulders, skinned, New York style, No. 1, fresh. *Agri. Dept., Pork 312: Shoulders, skinned, New York style, No. 2, fresh. *Agri. Dept., Pork 313: Shoulders, New York style, skinned, No. 3, fresh. *Agri. Dept., Pork 330: Hams, regular S. C. No. 1, sweet pickle cured. *Agri. Dept., Pork 331: Hams, regular S. C. No. 2, sweet pickle cured. *Agri. Dept., Pork 332: Hams, regular S. C. No. 3, sweet pickle cured. *Agri. Dept., Pork 333: Hams, S. C. skinned No. 1, sweet pickle cured. *Agri. Dept., Pork 334: Hams, S. C. skinned No. 2, sweet pickle cured. *Agri. Dept., Pork 335: Hams, S. C. skinned No. 3, sweet pickle cured. *Agri. Dept., Pork 336: Shoulders, picnic style No. 1, sweet pickle cured. *Agri. Dept., Pork 337: Shoulders, picnic style No. 2, sweet pickle cured. 'Agri. Dept., Pork 338: Shoulders, picnic style No. 3, sweet pickle cured. Agri. Dept., Pork 339: Shoulders, New York style, plain No. 1, swee pickle cured. Agri. Dept., Pork 340: Shoulders, New York style No. 2, sweet pickle cured. *Agri. Dept., Pork 341: Shoulders, New York style No. 3, sweet pickle cured. *Agri. Dept., Pork 342: Shoulders, New York style skinned No. 1, sweet pickle cured. *Agri. Dept., Pork 343: Shoulders, New York style skinned No. 2, sweet pickle cured. *Agri. Dept., Pork 344: Shoulders, New York style skinned No. 3, sweet pickle cured. *Agri. Dept., Pork 360: Shoulders, three rib No. 1, dry salt cured. *Agri. Dept., Pork 361: Shoulders, New Orleans style No. 2, dry salt cured. *Agri. Dept., Pork 378: Long cut ham No. 1, dry salt cured. *Agri. Dept., Pork 379: Italian style ham (Prosciutti) No. 1, dry salt cured. *Agri. Dept., Pork 380: Wiltshire style side No. 1, dry salt cured. *Agri. Dept., Pork 381: Cumberland style side No. 1, dry salt cured. *Agri. Dept., Pork 400: Hams, regular No. 1, smoked. *Agri. Dept., Pork 401: Hams, regular No. 2, smoked. *Agri. Dept., Pork 402: Hams, regular No. 3, smoked. *Agri. Dept., Pork 403: Hams, skinned No. 1, smoked. *Agri. Dept., Pork 404: Hams, skinned No. 2, smoked. *Agri. Dept., Pork 405: Hams, skinned No. 3, smoked. *Agri. Dept., Pork 406: Shoulders, picnic style No. 1, smoked. *Agri. Dept., Pork 407: Shoulders, picnic style No. 2, smoked. *Agri. Dept., Pork 408: Shoulders, picnic style No. 3, smoked. *Agri. Dept., Pork 409: Shoulders, New York style No. 1, smoked. *Agri. Dept., Pork 410: Shoulders, New York style No. 2, smoked. *Agri. Dept., Pork 411: Shoulders, New York style No. 3, smoked. *Agri. Dept., Pork 412: Shoulders, New York style skinned No. 1, smoked. *Agri. Dept., Pork 413: Shoulders, New York style skinned No. 2, smoked. *Agri. Dept., Pork 414: Shoulders, New York style skinned No. 3, smoked. *Agri. Dept., Pork 420: Shoulders, three rib No. 1, smoked. *Agri. Dept., Pork 421: Shoulders, New Orleans style No. 1, smoked. Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Export hams, L. C. No. 1, No. 2, and No. 3. *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork, square shoulders No. 1, Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork, American cut hams, No. 1 for export. *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork, American cut hams, No. 2 for export. *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork, American cut hams, No. 3 for export. Interior Dept., Off. of Indian Affairs: Hams, best quality, American short cut. Navy Dept., 56-H-1b, 1920: Smoked hams in half barrels. Navy Dept., U. S. Marine Corps, 1919: Shoulders, smoked. Navy Dept., U. S. Marine Corps, 1921: Shoulders, smoked (in half barrels). Treas. Dept., Gen. Supply Committee, Item 10350, 1925: Shoulders (smoked, sugar cured). *Agri. Dept., Pork 416: Bacon, breakfast, No. 2, smoked. War Dept., 22-152A, 1925: Ham, sweet pickled, smoked. (Fed. *Agri. Dept., Pork 418: Bacon squares, No. 1, smoked. National Home for Disabled Volunteer Soldiers, 1916: Shoulders. U. S. Soldiers' Home, 9-C, 1923: Hams, sugar cured, No. 1 standard. New Jersey State, Spec. for Fresh and Cured Meats: Ham, smoked. New York State, Dept. of Purchase: Ham. New York State, Dept. of Purchase: Shoulders, smoked. New York City, Dept. of Purchase, 14-H-1, 1915: Smoked hams. North Dakota, State Bd. of Administration, Dept. of Purchases and Oregon, State Bd. of Control, list 5: Ham, smoked, standard. *N. Y. Produce Exchange, Ann. Rept., 1921-22: Skinned hams, description (green or pickled). *N. Y. Produce Exchange, Ann. Rept., 1921-22: Standard hams, description (green or pickled). *N. Y. Produce Exchange, Ann. Rept., 1921-22: Standard picnics, description (green or pickled). *N. Y. Produce Exchange, Ann. Rept., 1921-22: N. Y. cut shoulders, description (green or pickled). *N. Y. Produce Exchange, Ann. Rept., 1921-22: Long cut hams, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept., 1921-22: Manchester hams, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept., 1921-22: South Staffordshire hams, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept., 1921-22: New Orleans shoulders, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept., 1921-22: Regular shoulders, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept., 1921-22: Square shoulders, description (dry salt meats). 012.4 RIBS *Agri. Dept., Pork 320: Spare ribs, full sheet, No. 1, fresh. Agri. Dept., Pork 321: Spare ribs, half sheet, No. 1, fresh. Agri. Dept., Pork 368: Rough short ribs, soft side, No. 1, dry salt *Agri. Dept., Pork 384: Long rib, No. 1, dry salt cured. Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork, long rib, No. 1 (export). 012.5 BACON *Fed. Spec. Bd., 267, 1925: Bacon. *Fed. Spec. Bd., 267, 1925: Bacon, dry salt, canned. *Fed. Spec. Bd., 267, 1925: Bacon, sweet pickled, local deliveries for immediate consumption. *Agri. Dept., Pork 419: Bacon squares, No. 2, smoked. *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Ex- Navy Dept., 56B2a, 1922: Bacon, tinned. Navy Dept., 56B28b, 1920: Bacon, sugar cured. Navy Dept., U. S. Marine Corps, 1920: Bacon. Navy Dept., U. S. Marine Corps, 1921: Bacon (tinned). Treas. Dep., Gen. Supply Committee, Item 10300, 1925: Bacon. National Home for Disabled Volunteer Soldiers, 1916: Bacon, break- U. S. Soldiers' Home, 9-C, 1923: Bacon, breakfast, boneless, standard Illinois, State Dept. of Pub. Wks. and Bldgs.: Bacon, definition. New Jersey State, Spec. for Fresh and Cured Meats: Pork, bacon. New York City, Dept. of Purchase, 14-B-1, 1915: Bacon. North Dakota, State Bd. of Administration, Dept. of Purchases and Oregon, State Bd. of Control, List 5: Bacon standard. 012.9 MISCELLANEOUS SPECIFICATIONS FOR PORK, HAM, AND BACON 012.90 General Items *N. Y. Produce Exchange, Ann. Rept. 1921-22: Standard weight of pork. 012.91 Fresh *Agri. Dept., Pork 301: Suckling pigs. *Agri. Dept., Pork 317: Butts, Boston style, No. 1, fresh. *Agri. Dept., Pork 440: Pork feet No. 1, fresh. *N. Y. Produce Exchange, Ann. Rept. 1921-22: Clear bellies (square *N. Y. Produce Exchange, Ann. Rept. 1921-22: Rib Bellies, description (green or pickled). 012.92 Dry or Salt Pickled *Agri. Dept., Pork 382: Regular plates, No. 1, dry salt cured. *Agri. Dept., Pork 363: Clear plates, No. 1, dry salt cured. *Agri. Dept., Pork 364: Jowl butts, No. 1, dry salt cured. *Fed. Spec. Bd., 267, 1925: Bacon, sweet pickled, for sea stores, supply Agri. Dept., Pork 370: Regular short clears, square cut No. 1, dry bases, and ships. Agri. Dept., Pork 350: Bacon squares, No. 1, sweet pickle cured. salt cured. *Agri. Dept., Pork 371: Extra short clears, No. 1, dry salt cured. *Agri. Dept., Pork 372: Regular rib bellies, No. 1, dry salt cured. *Agri. Dept., Pork 332: Regular long clear, No. 1, dry salt cured. *Agri. Dept., Pork 383: Extra long clear, No. 1, dry salt cured. *Agri. Dept., Pork 385: Dublin style middle, No. 1, dry salt cured. *Agri. Dept., Pork 386: Export short clear back, No. 1, dry salt cured. Agri. Dept., Pork 387: Export short fat back, No. 1, dry salt cured. *Agri. Dept., Pork 388: English style belly, No. 1, dry salt cured. Agri. Dept., Pork 442: Pork feet No. 1, salt pickled. Agri. Dept., Pork 445: Pork tails No. 1, salt pickle cured. *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork short fat back, No. 1 (dry salt or pickle cure). *Agri. Dept., Bu. of Agri Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork regular long clear, No. 1 (export), (dry salt or pickle cure). *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork extra long clear, No. 1 (export). *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork English bellies, No. 1 (dry salt or pickle cure). *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork English bellies, No. 1 (dry salt or pickle cure). *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork English bellies, No. 1 (dry salt or pickle cure). *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork regular short clearssquare cut No. 1 (dry salt or pickle cure). Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork Cumberland side No. 3 (dry salt or pickle cure). *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Ex- Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Ex- Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Ex- *Agri. Dept., Bu. of Agri. Econ., Spec. for Bacon Type Hogs and Export Cuts of Pork, tentative form, 1924: Pork Wiltshire sides No. 2 (dry salt or pickle cure). Interior Dept., Off. of Indian Affairs: Dry salt pork. Navy Dept., U. S. Marine Corps, 1919: Pork sides, dry salt. War Dept., 22-207, 1919: Pork, salt. National Home for Disabled Volunteer Soldiers, 1916: Salt pork. *N. Y. Produce Exchange, Ann. Rept. 1921-22: Regular plates, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Birmingham sides, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Long clear sides, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Short clear sides, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Extra short clear sides, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Cumberland sides, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Irish cut sides, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Long rib sides, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Short rib sides, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Extra short rib sides, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: South Staffordshire sides, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Wiltshire sides, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Yorkshire sides, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Clear plate pork, description (barreled), pickled. *N. Y. Produce Exchange, Ann. Rept. 1921-22: Short cut mess or New York family pork, description (barreled), pickled. *N. Y. Produce Exchange, Ann. Rept. 1921-22: Mess pork, description (barreled pork), pickled. *N. Y. Produce Exchange, Ann. Rept. 1921-22: Ham butt pork, description (barreled), pickled. *N. Y. Produce Exchange, Ann. Rept. 1921-22: Bean pork, description (barreled), pickled. *N. Y. Produce Exchange, Ann. Rept. 1921-22: Fatback pork, description (barreled), pickled. 012.93 Sugar Cured *Agri. Dept., Pork 347: Bellies, clear No. 1, sugar cured (dry cure). *Agri. Dept., Pork 348: Bellies, clear No. 2, sweet pickle cured. 012.95 Smoked *Agri. Dept., Pork 422: Jowl butts, No. 1, smoked. New York City, Dept. of Purchase, 14-P-20, 1921: Salt pork (pork Agri. Dept., Pork 423: Regular short clears, No. 1, smoked. bellies). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Short fatbacks, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Short clear backs, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: English short clear backs, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Rib backs, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: English rib backs, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Rough backs, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Clear bellies, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: English bellies, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Rib bellies, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Jowl butts, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Dublin middles, description (dry salt meats). *N. Y. Produce Exchange, Ann. Rept. 1921-22: Clear plates, description (dry salt meats). *Agri. Dept., Pork 424: Extra short clears, No. 1, smoked. 014. MUTTON AND LAMB 014.1 CARCASSES, LAMB *Agri. Dept., Lamb 201, tentative form, 1923: No. Al or prime lamb carcasses (fresh-frozen). *Agri. Dept., Lamb 202, tentative form, 1923: No. 1 or choice lamb carcasses (fresh-frozen). *Agri. Dept., Lamb 203, tentative form, 1923: No. 2 or good lamb carcasses (fresh-frozen). *Agri. Dept., Lamb 204, tentative form, 1923: No. 3 or medium lamb carcasses (fresh-frozen). *Agri. Dept., Lamb 205, tentative form, 1923: No. 4 or common lamb Navy Dept., U. S. Marine Corps, 1923: Lamb saddles, fresh, chilled. National Home for Disabled Volunteer Soldiers, 1916: Lamb. Maryland, Central Purchasing Bureau: Lamb, standard. |