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let him. He likes to have his wallow and then wash off in clean 

 water ready for his clean straw ; he may be occasionally diseased, 

 especially in the liver ; but this is because his master confines 

 him in filth, frequently shutting out the light and air, and 

 compelling him in a damp, dark cellar to breathe the exhala- 

 tions of the manure of all the stock on the farm. Surely no 

 other animal could pass the ordeal with any thing like the health 

 of the hog. Then the food — what disgusting stuff often forms 

 the sole ration of the pig, just because he will eat it. Let him 

 have light, air, water and corn or boiled vegetables and milk for 

 the body of his diet, and he becomes a healthy, wholesome 

 animal, and his flesh in moderate quantities, worthy food for 

 mankind. As to the connection between scrofula and pork 

 eating, your committee consider the doctrine a humbug. 

 They are aware that the name scrofula is derived from the 

 Greek word scrofa, which means hog, but there the connec- 

 tion ends. The Hindoos who never eat pork, and the impover- 

 ished classes in Europe who seldom taste any kind of meat, 

 are among the greatest sufferers from scrofula. On the other 

 hand the bacon and hog-and-hominy negroes of the South 

 and the pig-devouring natives of the South Sea arc wonderfully 

 exempt from the disease ; so, too, of the Chinese, whose almost 

 sole meat consists of immense numbers of pigs, as the chairman 

 of the committee well knows from experience, gastronomic and 

 otherwise. As to consumption, there is high medical authority 

 for the use of cod-liver oil, mainly for its supply of carbon, a 

 purpose that a good pork diet would supply nearly as well. 

 Except in hot weather, it is pretty thoroughly proved by high 

 authority, that good corn fed pork in moderation conduces to 

 health, and to the durability of the system. The diseases attrib- 

 uted to its use seem almost entirely confined to those who do not 

 touch it, while the robust health that its accusers seek to obtain 

 by its disuse, seems generally to be enjoyed by those who mod- 

 erately but regularly make it an article of diet. "We therefore 

 think pork worthy of the estimation in which it has ever been 

 held in New England, and the animals that produce it entitled 

 to increased consideration. 



John A. Goodwin, Chairman. 



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