CINCINNATI ZOO GUIDE 
The Peccary (Dicotyles torquatus). A species of wild hog that 
inhabits Texas and South America. There are two varieties — 
the collard and the white-lipped. The latter is the larger and 
fiercer in disposition. It derives its name from a band of white 
hair that crosses the upper jaw and covers nearly the whole of - 
the lower. The food of the peccary consists*of fruits, grain, 
vegetables and roots. In disposition it is as terrible as the wild 
boar of India. 
THE OSTRICH HOUSE 
This department, while given the above name, also contains 
other specimens. It consists of a series of yards, connected with 
a building in the rear. In the first department is found: 
The Rhea (Rhea americana). This is another member of the 
ostrich family, and does not attain a greater height than four 
feet. It is wonderfully swift of foot, but becomes easily confused 
in the presence of danger. The natives hunt this bird on horse¬ 
back in South America. They use a “Bola,” which is made by 
sewing a ball of lead into each end of a leather cord several feet 
long. They whirl this around the head, and let it fly at the 
running bird, entangling its legs, and permitting its capture. 
African Ostriches (Struthio camelus). In the next two divi¬ 
sions will be found some fine specimens of the ostrich. The 
ostrich proper is distinguished from the rhea, the emu and the 
cassowary by having but two toes on each foot, being twice the 
size of the others; by having the head and neck bare of feathers, 
and by the beauty of its plumage. The brain of the ostrich is 
very small in proportion to the size of that organ in other birds. 
The paraquet’s brain, as compared with the whole body, is as 
i to 45; the eagle’s is as i to 160, and the ostrich’s as i to 1200. 
Inasmuch as it is so foolish as to hide its head in the sand and 
imagine it is safe from the sight of pursuers, it does not seem 
strange to know that it has such a small brain. Ostrich farming 
has become quite an industry in the Pacific States. The first 
ostriches imported to California came from Cape Town, via 
Buenos Ayres and New York. Since then they have farmed 
successfully at Anaheim and Pasadena, Cal., up to the present 
