32 SUS SCROFA. 



subsisting on roots, acorns, beech-mast, and various vegetable 

 substances, and will not refuse animal food when it comes in its 

 way, though it is not properly carnivorous. It varies much in size, 

 but is generally considerably smaller than the domestic hog. Its 

 colour, when full grown, is of a blackish grey, tinged with various 

 shades of yellowish brown, and sometimes quite black. In the 

 young state it is marked by alternate dusky and pale stripes, 

 disposed longitudinally on each side of the body. Beneath the 

 bristles there is a finer, and somewhat woolly hair. The chin, 

 legs, and tail are black ; the ears are short, rounded, erect, black ; 

 and the snout is rather longer, in proportion, than that of the 

 domestic breed. The principal difference, however, is said to 

 consist in the superior size and length of the tusks, which are often 

 several inches long, and capable of inflicting the most severe and 

 fatal wounds. The sketch here given was made from an individual 

 in the gardens of the Zoological Society, in the Regent's Park, 

 which was presented to the society by his late Majesty, King George 

 the Fourth. — Fig. 1. represents the skull of the common Hog. 

 2. The skull of the Babiroussa, or Indian Hog. 



In consequence of domestication, the Hog varies very much 

 in colour, size, and shape. One of the most remarkable varieties 

 is characterized by solid or undivided hoofs, and is said to be 

 common in Sweden, especially in the neighbourhood of Upsal. 

 The large-eared variety is very common in France, Germany, and 

 England. The Polish and Russian Hogs are of a reddish colour, 

 and seldom attain to any considerable bulk ; whereas the English 

 breed frequently acquires an extraordinary size, and sometimes 

 weighs 1200 lbs. The Chinese and Siamese breed, which is 

 smaller than the common sort, with short legs, and the belly 

 very large and pendulous, excels in the whiteness and delicacy of its 

 flesh. 



The lard or fat, which is the officinal part of the Hog, is 

 obtained chiefly from the flank of the animal. For medicinal pur- 

 poses it is freed from the vessels and membranes by washing it in 

 water, and afterwards melting it, with the addition of a little water 

 to prevent the heat from rising too high. When cold it becomes 

 concrete ; is inodorous, tasteless, and white. It is insoluble in 



