82 ANIMAL FOOD RESOURCES OF DIFFERENT NATIONS. 



CHAPTER IV. 

 Flesh Food from Mammals. — Continued. 



Pachyderms — Elephants — Hippopotami — Rhinoceros — Tapir — 

 Peccary — Swine — Immense Numbers in North America — 

 Our Large Imports of Bacon, Hams, etc., from the United 

 States— Wild Boars — Statistics of Swine in Various Countries 

 — Consumption of Pork in France — Horseflesh Eaten in 

 China, Europe, and America — Statistics of Horses — Increase 

 of Consumption of Horseflesh in Europe — Asses and Mules 

 also Eaten — Quagga and Zebra — The Buminants — Statistics 

 of Horned Cattle over the World — Consumption in the United 

 Kingdom — Average Weights in Different Countries — Beef 

 Imported into England — Quantity Sold in the London 

 Markets — Average Prices — Buffaloes — Statistics of Sheep 

 in Various Countries — Large Imports of Carcases from New 

 Zealand — Imports of Sheep to the London Markets and 

 Comparative Prices — Average Weight of Different Kinds of 

 Sheep— Groats' Flesh — Flesh of the Camel Tribe— Alpaca — 

 Giraffe — Venison — Beindeer — Moose or Elk -.^Antelopes — 

 Eland — Bison — Marine Mammals— Whales — Seals — Sea Lion 

 — Sea Elephant — Walrus — Dugongs — Dolphins — Porpoises. 



We now have to treat of flesh food obtained from the 

 pachyderms, ruminants and amphibious mammals. We 

 will take first the thick-skinned quadrupeds. 



The great pachyderms belong chiefly to the African 

 continent, although some are common to Asia. Among 

 them are the elephant, hippopotamus, and rhinoceros. 



Elephants' flesh. — The flesh of this great animal, when it 

 cannot be eaten fresh, is in Africa, Asia and Ceylon either 

 simply sun-dried or salted and smoked. The whole of 

 the flesh is cut into thongs like the reins of a bridle, 

 which are hung in festoons on the branches of trees till 

 they become perfectly dry. 



Gordon Gumming thus speaks of it : — " The flesh of 

 the elephant is cut into strips, varying from six to twenty 



