Species Ofid varieties, 233 



flesh, are — as roasting pig and pork, 



FRESH PICKLED PORK BACON HAMS 



BRAWN — SAUSAGES of various kinds — pud- 

 dings of the blood; whilst the lard is valu- 

 able both for kitchen and medicinal use, 

 and the skin, bristles, and hairs, for the 

 purposes of manufacture. 



SPECIES AND VARIETIES OF THE GENUS. 



The SPECIES are Asiatic, African, and 

 European, with which perhaps may be in- 

 cluded the American peccart, bearing its 

 navel on its back. The ^Ethiopian swine is 

 large in a wild state, and has wattles under 

 tile eyes. The varieties produced in this 

 country, have generally originated in cros- 

 ses with our indigenous breed, from tlie 

 three grand specific divisions above cited : 

 chiefly from the Chinese, the black Afri- 

 can, the Spanish and Portuguese, of near- 

 ly the same colour, all more or less bare of 

 hair ; the red, or more properly yellow Ita- 

 lian, and the WILD swine of the neighbour- 

 ing continent. The motive for these foreign 



