HYSTRIX LONGIOAUDA. 221 



he procured specimens of the orange porcupine from various parts of the 

 Ghats of Cochin and Travancore, and that the flesh of this kind is more 

 highly esteemed for food than the common variety. The native sportsmen 

 declare that the aroma from these burrows is quite sufficient to distinguish 

 the two species. 



206. Hystrix longicauda. 



MARSDEN. BLYTH, Cat. p. 129. H. alophus, HODGSON. IT. Hodg- 

 sonii, GRAY. Acanthion javanicum, F. CUVIER. Anchotia Dumsi, in 

 Nepal ; i. e. t the crestless porcupine. Sathung, Lepch. 0' e' of the 

 Limbus. 



THE CRESTLESS PORCUPINE. 



Descr. No crest ; head, neck, fore-half of the body, entire belly and 

 limbs covered with black spinous bristles, 2 to 3 inches long, shortest 

 on the head and limbs ; the large quills of the back and croup vary 

 from 7 to 12 inches long, mostly white with one central black ring ; the 

 tail conico-depressed, with some quills about 5 inches long, and the 

 rattle consisting of 35 to 40 hollow cylinders, some closed, others open. 

 A narrow and vaguely marked white colour. 



Length of one, head and body 24 inches ; tail 4, or with the 

 quills 5J. 



This porcupine is found in the central region of Nepal and Sikim, 

 and extends through Burmah into the Malayan peninsula and islands. 

 Sclater in a Synopsis of the species of ffystrix, separates H. Hodgsoni 

 from H. javanicum. I have followed Blyth in uniting these two. 



Hodgson states that they are " very numerous and very mischievous, 

 depredating greatly among the potatoes and other tuberous or edible 

 rooted crops. They are most numerous in the central region, but are 

 common to all three regions. They breed in spring, and usually produce 

 two young, about the time the crops begin to ripen. They are mono- 

 gamous, the 'pair dwelling together in burrows of their own formation. 

 Their flesh is delicious, like pork, but much more delicate-flavoured, and 

 they are easily tamed so as to breed in confinement. All tribes and 

 classes, even high-caste Hindoos, eat them, and it is deemed lucky to 

 keep one or two alive in stables, where they are encouraged to breed." 



I saw several skins of this species at Darjeeling that had been killed 

 in some tea plantations between 4,000 and 5,000 feet of elevation. The 

 name given to this animal by the Limbus of Sikim (according to 



