Louisville also deserves consideration as a market for pork. This market, though perhaps less in extent here than in some other Western cities, is steadily increasing in the amount of its operations and rapidly growing into favor with the dealers. In 1827 there were but two pork houses in the city; one of which was owned by Patrick Maxcy and the other by Colmesnil and O'Beirne. It was then the custom to buy the hog in small lots from the farmers by means of agents who traveled through the State. These hogs so procured were concentrated at some point and corn was bought and fed to them until the time for slaughtering arrived, when they were driven to this city and here butchered. The number of hogs killed by these two houses did not then exceed fifteen thousand, while at the end of the pork season in 1851, this amount had been increased to one hundred and ninety-five thousand, four hundred and fourteen. It is fully calculated by the packers that this number will be exceeded ten per cent in the ensuing year. Both the farmer and the buyer have reasons for prefering this city as a pork market. The farmer, because it is not the custom here to "_scale_" the hog--that is, to make a standard weight for which the market price is given, while all below that point are taken at reduced figures--and the buyer, because pork is here packed under the same roof where it is butchered. This last may be considered a small inducement; but when it is remembered that where the butchering and packing are carried on by different individuals and in different parts of the city, the hog is obliged to be transported at all seasons and in all states of weather from house to house at considerable labor and cost and with danger of damage to the meat, it will be found an item worthy the serious consideration of the buyer. The meat put up here is surpassed in quality by none in the world, and when the facilities of transportation referred to in the above remarks upon cotton are established, the growth of this city as a pork market will be yet more rapid than it has before been. There are at present eight large pork houses in the city. The importance of Louisville as a pork market is well enough known to need no further elaboration of its merits in these pages.