92 ANIMAL FOOD RESOURCES OF DIFFERENT NATIONS. 



and less fat. The following comparative analysis shows 

 the composition of pork compared with other flesh : — 



Water 



Fleshy fibre, vessels, nerves . . . 

 Albumine and red colouring 



matter 

 Non-coagulable matters soluble 



in water 



Matters soluble in alcohol ... 



Phosphate of lime • 



(Schlossberger, in Berzelius' " Annual Reports.") 



Pork forms part of the food of the people in Greece, 

 but it is chiefly consumed in- winter, with the exception 

 of sucking pigs, which are eaten in summer. In general, 

 however, pork is not much eaten in Greece, but in the 

 Ionian Islands and some of those of the Archipelago, 

 smoked hams and sausages are eaten, and even exported. 



In China the domestic pigs are believed to be derived 

 from the stock, of 8us leueostymax, Temm., of Japan. 

 Pork is undoubtedly the favourite meat in China, and 

 pigs are kept in great numbers.* 



In the Austrian forests about 1,700 wild boars are 

 killed yearly. Wild boars were formerly very common 

 in Algeria. To the Arabs pork is forbidden meat. 

 Numbers used, however, to be brought into the markets, 

 and were sold to the French at 5s. or 6s. each. Although 

 the Moors regard the boar as an unclean animal, many : 

 of them make no scruple of eating the flesh. 



The proportion of foreign bacon and hams consumed 

 per head in the United Kingdom is about 16 lbs. 

 annually. The quantity of pork products imported into 

 the United Kingdom have been as follows : — 



* Collingwood's "Rambles of a Naturalist." 



