sus scrofa. 33 



water, alcohol, and ether, but is decomposed by strong acids, the 

 nitric acid converting it into acetic and oxalic acids, according to 

 Gren, when distilled repeatedly from it. The alkalies form soaps 

 with it, and it combines with some of the earths and metallic 

 oxides, forming a series of saponaceous compounds. From the 

 experiments of M. Chevreul, it appears to consist of two prox- 

 imate principles, which can easily be separated from each other. 

 These principles have been named by him cla'in and stearin, the 

 former existing in the liquid state, and forming an oily looking 

 fluid at the common temperature, while the other exists in a solid 

 state under the same circumstance. The ultimate elements of fat, 

 are carbon, oxygen, and hydrogen. 



Medical and Dietetic Properties. — Lard is sometimes used 

 in frictions as an emollient, and forms the basis of various ointments. 

 It is compounded by the perfumer into pomatums, and tinged with 

 a little turmeric and scented, it forms the "genuine bear's grease," 

 so much extolled for promoting the growth of hair ! The flesh of 

 the castrated animal, or pork, is highly nutritious, but on account 

 of the fat, with which it abounds, it is not very easily digested. 

 Tt is stimulant and savory, and affords a strong aliment, suited to 

 persons who lead an active and laborious life. Pork, either boiled 

 or roasted, was the favourite food among the ancient athletse; 

 and was found of so nutritious a quality, according to Galen, that 

 those who intermitted the use of it but for one day, were sensible 

 the next of a material diminution of their vigour. " The too 

 frequent and long continued use of this meat," says Dr. R. Pear- 

 son, "favours obesety, produces foulness of the stomach and bowels, 

 and occasions disorders of the skin." This is said to be the case 

 with the inhabitants of Lima, who are much addicted to the use of 

 pork. The quality of pork, and swine's flesh, varies remarkably 

 according to the kind of food on which the animal feeds. Thus, 

 in Corsica, where the hogs feed on chesnuts, and in Persia, where 

 they are often fed upon dates, their flesh is peculiarly good. This 

 is also the case in some of the tropical latitudes, where the hogs 

 are fattened with the sugar-cane. The flesh of the sucking-pig, 

 caro porcelli lactentls, is reckoned a great delicacy ; it is very 

 nourishing ; but by reason of the quantity of fat and gelatine, it is 



