96 ANIMAL FOOD RESOUECES OF DIFFERENT NATIONS. 



of drawing-knife, handled by a skilful operator, who 

 performs his work at the rate of about one pig a minute. 

 Then the bodies are washed, and the entrails taken out 

 and cleaned. 



Every part of the animal is utilised in Paris and much 

 which the American throws away as worthless is made 

 to subserve some use in the Frenchman's economy. 

 The blood is employed in the manufacture of the large 

 black sausages which, meet with such extensive sale in 

 Paris. 



Roast pork, with its delicious crispy rind, is very gene- 

 rally relished. Pig once tasted could never hope for a 

 reprieve from the butcher's, knife. Though forbidden to 

 the Jews by the Mosaic law, the Greeks ate him in the 

 heroic ages, and before the advance of luxury had given 

 birth to professional butchers the warriors of Homer 

 killed their own pork as well as dressed and devoured it. 

 With the advance of refinement came the butchers, who 

 spared their patrons the disagreeable task of slaughter, 

 and sold meat by the pound in the markets of Athens, 

 weighed in the scale as now. The Romans were especi- 

 ally a pig-eating race, and retained their fondness for 

 pork from the foundation to the decline of their empire. 

 The Cretans abstained from it in order to ofier it to 

 Venus ; the Egyptians fled from the sight of pigs as un- 

 clean beings whose presence defiled them. Neither the 

 Phoenicians, the Indians, nor the Mahomedans would eat 

 them. On the other hand, the Greek and Roman sages 

 maintained that nature had created the pig for man's 

 palate — that he is especially good to be eaten, and that 

 there are many ways in which his flesh can be cooked 

 — an opinion which seems to have been practically fol- 

 lowed down to our own day. The Romans discovered fifty 

 different fiavours in pork, and under the hands of their 

 skilful cooks swine's flesh was often transformed into 

 delicate fish, ducks, turtle-doves, or capons. With them 

 the Trojan hog, as we all know, was a favourite dish — 

 it was a gastronomic imitation of the horse of Troy, its 

 inside being stuflfed with asaf oetida and myriads of small 



