USES SPECIES AND VARIETIES, 



USES. 



177 



The well-known culinary uses of swine's flesh, 

 are as ROASTING PIG AND PORK FRESH AND 



PICKLED PORK BACON HAMS BRAWN SAUSAGES 



of various kinds PUDDINGS of the blood ; whilst 

 the LARD is valuable 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 included the American 

 PECCARY, bearing its navel on its back. The Ethi- 

 opian swine is large in a wild state, and has wattles 

 under the eyes. The VARIETIES produced in this 

 country, have generally originated in crosses with 

 our indigenous breed, from the three grand specific 

 divisions above cited : chiefly from the CHINESE, 

 the black AFRICAN, the SPANISH and PORTUGUESE, 

 of nearly the same colour, all more or less bare of 

 hair ; the red, or more properly yellow ITALIAN, 

 and the WILD SWINE of the neighbouring continent. 

 The motive for these foreign crosses has been to 

 abate and reduce the redundant size and bone of 

 our native stock, and to substitute superior delicacy 

 of flesh and aptitude to fatten ; both which views 

 have succeeded, the latter, in the judgment of the 

 author above quoted, in an ordinate degree. Another 

 motive has been the extreme prolific quality of the 

 southern and wild breeds. 



