176 
MAMMALIA. 
tubercles of beet-root, carrots, potatoes, also acorns, beecb-nuts, 
bran, tbe refuse of corn and potato flour factories, tbe water in 
which plates, dishes, and other kitchen utensils have been washed 
up, may be added as favourite food. To Pigs that are to be 
fatted must be given such kinds of sustenance which are called by 
physiologists respiratory ; that is to say, grain (barley, maize, oats, 
buckwheat, beans, peas), the residue of flour (oilcake and malt). 
We now come to the slaughter of the Pig, and to the various 
uses to which it is put. 
In all well-to-do cotter’s families in the villages of France, 
at the approach 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 ; by this process the bristles are 
easily removed. The animal, thus prepared, is now opened. 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. 
Pig’s pudding 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 brawn is composed of the head of the animal. Lean 
pork, mixed with filet of beef, forms the ordinary saucisson. To 
these ingredients are added little squares of fat bacon, of about 
the size of dice. 
The saucisson de Lyon and the saucisson d ’Arles require meat of 
the first quality, fine, and streaked like marble. Some people 
pretend that the flesh of the ass plays a prominent part in the 
Lyons sausage ; but the Arles sausage-makers repudiate any 
addition of this kind to their productions. 
