and the pigs littered in the preceding August, all which should have roots from the store, and run at the same time in the farm-yard, for shacking the straw of the barn-doors. In proportion to what they find in this, you must supply them with roots, giving enough to keep them in growth."
CHAPTER XII.
Martin says:
"That great attention should be paid to the hog, especially in a country like England, and when we consider its importance as a flesh-giving animal, is not surprising. There is, in fact, no part of the hog, its bristles excepted, which is not consumed; the very intestines are cleansed, and knotted into chitterlings, by many persons exceedingly relished; the blood, mixed with fat and rice, is made into black puddings; the skin of pork roasted, is a bonne bouche; a roast sucking pig is hailed with satisfaction; salt pork and bacon are in incessant demand, and are important articles of commerce. Great quantities are prepared in Ireland for exportation, and great quantities are also prepared in England. It is stated by Dr. Mavor, in his 'Survey of Berkshire,' that at Farringdon fully four thousand are annually killed and cured.
"One great value of the hog arises from the peculiarity of its fat, which, in contradistinction to that of the ox or that of the sheep, is termed lard, and differs from them in the proportion of its constituent principles, which are essentially olein, or elain, and stearin. All fats agree in being insoluble in water. It may not be uninteresting to the reader to know the distinguishing characters of the fat of our three most important flesh-giving domestic animals.
"Ox Fat.—When this has been fused, it begins to solidify at 98º, and the temperature then rises (on account of the evolution of latent heat) to 102º. Forty parts of boiling alchol of sp. gr. 0·821 dissolve one part of it, and it contains about three-fourths its weight of stearin, which is solid, hard, colorless, not greasy, and of a granular texture. It fuses at about 112º, and may then be cooled to 102º; when, on congealing, it rises to 112º. It burns like white wax. Of this stearin, about 15·5 parts are dissolved by 100 parts of anhydrous alcohol.
