86 MASSACHUSETTS AGRICULTURE. 



erally afforded the principal animal food to tlie race ; its great 

 ease of production giving it irresistible advantages. 



Pork is an abomination to the Mahometans, and to the Jews. 

 The inventory of the live stock of the great farmer, Job, sliows 

 him to have been possessed of seven thousand sheej), three 

 thousand camels, live hundred yoke of oxen, and five hundred 

 she asses, but uo swine. Yet, iii a later day, wc find that a 

 herd of two thousand swine were feeding upoji a Jewish moun- 

 tain, the Jews having no objection to fatten them for tiie Roman 

 soldiery and other Gentiles — willing to buy and sell the unclean 

 animal, but unwilling to smell pork at the table. 



Probably pork is now nowhere more extensively eaten than 

 in the United States. To tlie slaves of the South, it forms, 

 with corn meal, the chief article of food. It is the great staple 

 of western consumption. It is extensively used in most fami- 

 lies in the middle and north-eastern States. Its fat serves for 

 cooking purposes in almost eveiy kitchen. 



But a most decided opposition has been growing up against 

 its use. The hog is ever doomed to have enemies. As men 

 grow more luxurious and particular, he degeneiates in his 

 habits, living more upon offal and refuse. Incipient dyspeptics 

 will find their stomachs show the fii'st symptoms of rebellion 

 after a hearty dinner of roast spare-rib. But, notwithstanding 

 all objections, pork, honestly raised, and coming to an honest 

 death, and free from the poison of distilleries, will be regarded 

 as a nutritious and healthy food by men whose stomachs are 

 not their masters. Pork will ever hold its place as an esteemed 

 aliment by men to whom out-of-door life, healthy employments 

 and easy consciences give good digestion. 



Horse flesh has been at different periods used as food ; most 

 frequently from necessity, but by some nations from choice. 

 In general, the feelings of the civilized world have revolted at 

 its use. In France, labored efforts have been lately made to 

 overcome what are affirmed to be the foolish prejudices of the 

 people, regarding its use as food. It is claimed that the horse 

 is herbivorous, of cleanly habits, that the flesh is rich in nitro- 

 gen and highly agreeable to the taste ; that even old horse is 

 free from taint and makes an excellent soup, and that roast 

 horse flesh cannot be told from roast beef. This latter asser- 

 tion, taken from a French report by a leading paper in this 



