176 MAMMALIA. 



tubercles of beet-root, carrots, potatoes, also acorns, beecb-nuts, 

 bran, tbe refuse of corn and potato flour factories, tbe water in 

 wbicb plates, disbes, and otber kitcben utensils bave been washed 

 up, may be added as favourite food. To Pigs that are to be 

 fatted must be given such kinds of sustenance wbicb are called by 

 pbysiologists reqnratory ; tbat is to say, grain (barley, maize, oats, 

 Ibuckwbeat, beans, peas), tbe residue of flour (oilcake and malt). 



We now come to tbe slaughter of tbe Pig, and to tbe various 

 uses to wbicb it is put. 



In all well-to-do cotter's families in tbe villages of France, 

 at tbe aj)proacb of Christmas a fat Pig is killed, so that there 

 may be Pig's pudding and sausages, and at Easter a ham. When 

 the animal is killed, they begin by cleaning its skin. In the 

 northern and central provinces they singe the Pig ; that is to 

 say, they cover it with straw, to which they set fire, which burns 

 or scorches the bristles ; afterwards the body is washed and scraped. 

 In the western and southern provinces they put the pig into a 

 tub containing boiling water ; hj this process the bristles are 

 easily removed. The animal, thus prepared, is now o]Dened. The 

 lungs, the heart, the tongue, and the intestines are taken out; 

 it is then cut up, and divided into various joints. There is no 

 animal that furnishes so many different parts suited for food as 

 the Pig ; this is what makes it so immensely useful and econo- 

 mical. We will say a few words on all these products. 



P/r/'.s|jif(/(7'/»i/ is made of the blood, spiced, salted, and larded, 

 introduced into a piece of the gut, which is afterwards closed at 

 each end. This is cooked for from fifteen to twenty minutes, in 

 tepid, but not boiling water. Sausages are manufactured from a 

 mixture of lean flesh and fresh fat bacon, with the addition of 

 some salt and spices. 



Collared hraicn is composed of the head of the animal. Lean 

 pork, mixed with filet of beef, forms tbe ordinary saucisson. To 

 these ingredients are added Kttle squares of fat bacon, of about 

 the size of dice. 



The saucisson dc Lyon and the saucisson d' Aries require meat of 

 the first quality, fine, and streaked like marble. Some people 

 pretend that the flesh of the ass plaj's a prominent part in the 

 Lyons sausage ; but the Aries sausage-makers repudiate any 

 addition of this kind to their productions. 



