174 THE HOG. 



"Theolein of ox fat is colorless, nearly inodorous, and its specific 

 gravity (V913 ; boiling alcohol dissolves nearly one-fourth more than 

 its weight. 



"Steep's Fat, or Mutton Suet, greatly resembles that of the ox. 

 It is, however, whiter, and, by exposure to the air, acquires a peculiar 

 odor. After fusion, it congeals at a temperature varying between 

 ite- and 102. It dissolves in 44 parts of alcohol of sp. gr. 0*821 . 

 The stearin is white, translucent, and, after fusion, but imperfectly 

 crystalline. About 16 parts are dissolved by 100 parts of boiling 

 anhydrous alcohol. The olein of mutton suet is colorless. Its 

 specific gravity is 0'913, and 80 parts of it are dissolved by 100 

 parts of anhydrous alcohol at 168. 



"Hog's Fat, or Hog's Lard, is a soft, colorless solid, which fuses 

 between 78 and 86. Is specific gravity at 60 is 0938. By 

 powerful and long-continued pressure between folds of blotting 

 paper, it is stated to yield 62-100ths of its weight of colorless 

 olein, of specific gravity 0'915. Of this, 100 parts of boiling 

 alcohol dissolve 123 parts. The stearin of hog's lard is inodorous, 

 solid, and granular, which, after fusion, remains liquid down to 100, 

 and then, on congealing, the temperature rises to 109. It becomes 

 acid by exposure to the air. 



" Different as are the qualities of stearin and olein, analysis shows 

 that their composition is less remote than might be expected. The 

 subjoined analysis of mutton may be taken as a general example : 



Stearin. Olein. 



Hydrogen .... 11-770 . . .11-090 

 Carbon .... 78-776 . . 79-354 



Oxygen 9-454 . . % 9 ' 556 



100- 100- 



" One great value of the hog, arises from the peculiarity of its 

 fat. The great mass of this fat is laid on under the skin, and be- 

 tween the superficial muscles. 



" Vancouver, in his ' Survey of Essex,' makes the following judi- 

 cious observations relative to the management and value of hogs : 

 There is no animal in the whole economy of good husbandry that 

 requires more attention as to breed, number, and supply of food, or 

 will better requite the care and trouble of the farmer, than a well- 

 managed and proper stock of hogs. These things, however, are too 

 much overlooked, or rather disregarded, by farmers in general, 

 though all are ready to agree that an overstock in other respects 

 must ever prove fatal to the interests of the farmer. Hogs are too 

 frequently conceived to be a trifling and unimportant part of the 

 stock of a farm; whereas, if their first cost and the value of their 

 food were duly considered, with their improving value, it would 

 certainly bea^ them out against some of the more costly animals, 



