A MANUAL ON THE HOG. 13 



sought the dwelling of Eumaeus, his faithful servant, and 

 the keeper of his swine ; and that office must then have 

 been held in esteem, or it would not have been performed 

 by that wise and good old man."* 



The Trojan war is supposed to have occurred about 

 1184 B. C., three hundred and seven years after the pro- 

 hibitory edict of Moses was issued. Notwithstanding 

 this prohibition, the Jews raised pork, probably for the 

 profit derived from their sale to the Gentiles. 



The flesh of the hog seerns to have been very highly 

 esteemed by the Romans, who made the breeding, rearing 

 and fattening of hogs a study, and carried the prepa- 

 ration of the carcass for the table to such extremes of ep- 

 icurism and [extravagance, that it became necessary to 

 enact sumptuary laws in regard to it. 



" Every art was put in practice to impart a finer and 

 more delicate flavop to the flesh. * * . * * "Pliny 

 informs us that they fed swine on dried figs, and drenched 

 them to repletion with honeyed wine, in order to produce 

 a diseased and monstrous sized liver. 



"The Porcus Trojanus, so called in allusion to the Trojan 

 horse, was a very celebrated dish. * * This dish con- 

 sisted of a whole hog, with the entrails drawn out, and the 

 inside stuffed with thrushes, larks, beccaficoes, oysters, 

 nightingales, and delicacies of every kind, and the whole 

 bathed in wine and rich gravies. Another great dish was, 

 a hog served whole, the one side roasted, and the other 

 boiled, "f 



Caesar, book L, chap. I., mentions the fact, that the table 

 of the ancient Britons was supplied principally from their 

 herds of swine. 



Two prominent characters in Scott's admirable work, 

 " Ivanhoe," are Cedric, the Saxon Thane, the owner of a 

 large herd of swine, and Gurth, his faithful swineherd. 



*Youatt -and Martin, page 30. 

 fYouatt and Martin, page 22 



