-:,,. CASSELL'S POPULAR NATURAL HISTORY. 



greater length of limb, the small erect ears, the greater development of the snout, and by a more bony 

 appearance. 



In its native forest the wild boar is a most formidable animal, and, when hard beset, defends him- 

 self with great energy and resolution, his strength and tusks rendering him a terrific opponent. The 

 hazardous chase of this animal is still eagerly followed in Germany, and the wooded regions of Europe ; 

 and it is also one of the wild sports of the East. 



The old males are said to live solitarily, never congregating with the general herd, which consists 

 only of females and their young, for which the mothers light with the utmost fury. The wild boar, 

 however, is easily reclaimed. 



The importance of the domesticated hog, economically considered, is appreciated by all. In the 

 rearing and feeding of it, and in the preparation of its fat and flesh by the processes of salting and 

 drying, capital to a considerable amount is invested. Its flesh is also used in a fresh state ; and there 

 is a general agreement with the epicures of ancient Rome, that a young pig is one of the delicacies of 

 the table. 



Much of the value of this animal arises from the constitutional predisposition of its race to the 

 production of a layer of unctuous fat between the skin and muscles, which fat is termed lard, as dis- 

 tinguished from suet or oil, and from the readiness with which the unctuous fat becomes impregnated 

 with salt. In this respect it differs materially from suet, whether of the ox or the sheep, and also it differs 

 in the proportions of its chemical constituents. In 100 parts of hog's lard there are 38 parts of stearin, 

 and 62 of elain. In the fat of the sheep the stearin is in much greater proportion, as it is also in the 

 suet of beef, of which three-fourths consist of stearin : hence, the suet of the ox and sheep is well 

 adapted for various domestic purposes, and among them for the manufacture of candles, for which the 

 lard of the hog is useless. 



The hog did not become to us what he is at once. It was the rapid elevation of England's com- 

 merce that gave to the land a value before unknown, and stimulated its holders to all kinds of improve- 

 ments, whether connected with tillage, or the rearing of live stock. Since the time of Elizabeth, our 

 races of swine, as well as sheep, cattle, and horses, have become modified, and various breeds have 

 been established, the results of judicious selection, and care in rearing. The old, unimproved breed of 

 swine is now seldom or never seen. On the contrary, various counties have their own peculiar, 

 but, at the same time, highly improved race ; some remarkable for the delicacy and excellence of their 

 flesh, and some for their size and contour, and the readiness with which they may be reared and 

 fattened. 



Hampshire and Berkshire are each celebrated for a fine breed, individuals of which often become 

 extraordinarily large. One of the latter breed, killed at Congleton, in Cheshire, is said to have 

 measured, from the nose to the end of the tail, three yards eight inches, and to have stood four feet 

 and a half in height ; its weight, when killed, was 1,215 pounds. 



We hear of enormous magnitude less frequently since the introduction of the Chinese race. 

 This hog is of small size, with a deep, round body, full, round haunches, a short, thick neck, erect ears, 

 and a short and abruptly-sharpened snout. The limbs are short, with small bones, and compact toes ; 

 the prevailing colour is black, or half black and half white. The flesh is remarkable for its delicacy. 

 This breed, or one closely related to it, extends from China throughout the various groups of islands 

 in the South Pacific. 



Excellent as the flesh of the Chinese hog is, and of the brenl cr.i-.-ed with it, preference is given 

 to some of our native breeds, as yielding the best bacon and hams. Of these the Berkshire, Hampshire, 

 Suffolk, and Yorkshire breeds are highly esteemed. 



The Irish hog remained till lately very much neglected, and was a thin, long-bodied, flap-eared 

 animal. Owing, however, to judicious crossing with our improved breeds, it has recently become 

 greatly modified for the better, in the form, the quality of the flesh, and the facility with which it is 

 fattened. 



When the lean master of Benet took to himself a still leaner bride, Porson said, in his 

 epithalamium : 



" Though you could not, like Adam, have gallantly said, 

 'Thou art flesh of my flesh/ for flesh ye had none, 

 You at least might have said, ' Thou art bone of my bone.' '' 



