THE HOG
1409
Zoi
7 Log y. Gen. Char. — Incisors , £ or |; canines, \ — molars,c u]()u V. T 2 42 or 44. Canines bent upwards and laterally ; molars tuber-fiddle' ° WCr Hrisors bent forwards. Four toes on all tlie feet, the twocloning. °” es only touching the ground, aimed with strong hoofs. Nosee ; cartilaginous. Body cov e red with bristles. Twelve teats.
Sp. Char .— Tusks strong, trian-IG ' 271 ’ gular, directed laterally. No protu-
berance under the eyes. Colourblackish-gray in the wild animal,but vaiying much in the domes-ticated races.
The varieties of this animal are almostinnumerable. They are most convenientlyreduced to the following':—
a. S-Scrofa ferns. The wild hog, or wildboar.
P, S. Scrofa domesticus. The domesticatedhog, which varies in its form and co-r. # lour.
Va • °f a pedibus monungulis■ The hog with solid and undivided hoofs. Thisjj le - v w ' as noticed by Aristotle and Pliny .
0f Afrin T A he te . m P er ate parts of Europe and Asia; the northern parts■IhtEeA ’ America > the Islands of the South Sea, &c.
*tb° ut ^ —The fat of the animal is employed in medicine. That
die ^ loins being firmer and denser than the fat of the other parts ofd>e i t)ei . a ’ ls selected for medicinal use. In order to separate it fromd'et) st . ra nes in which it is contained, it is melted over a slow fire,“ladder 'u ^fough flannel or linen, and poured while liquid into affseryg ere ^ solidifies by cooling. Occasionally salt is added to% ’ .^ ut unsalted lard should be employed for medical purposes.
ril ay jj n S m boiling water, lard may be deprived of any salt whichs dtTed, to Cen ni ' XC( i with it. While solidifying, lard should be keptPrevent the separation of the stearine and elaine.
S ° “ailed f TlES '— Hog 's lard ( adeps suillus vel porci) or axunge ( axungia,
? "heel _^° ln *^ le u . se anciently made of it, namely, greasing the axle of7 °"'ish 'J J ' ,l y ue ndi axem) is at ordinary temperatures a white or yel-, ’* tli e lio, • 1 i e its melting point varies from 78'5 F. to 87’5° F.
sh f ternb' tt should be perfectly clear and transparent; but if it
• l0 Ul(] h av X p wa ter it has a whitish or milky appearance. It
, ac quir Cs e or no taste or odour. By exposure to the air, however,
<1 to b e r an l jupleasant odour and acid properties. In this state it isL Urt of whi°b • ^ iis condition is induced by the oxygen of the air,
( ]°lved. Ch 1S ah surbprl lvliil** n cm nil r>nrtinn of carbonic acid is
l oe s
h > the rancidity of lard is referred ^ *^Sly\loes ^£5
Primary cause of rancidity, erther by unde fe
> acting on the elaine. ... 0 f lard was ascertaii
Composition .—The ultimate compositioi 1 gaussure and Bcra .
fecui (Gmelin, Handb. d. Chem.n-), ^ ofl . aUC idUul,
d of tW ’chemists also made Jl.
M B mconnot determined the composition oi litsi
4 x
is absorbed, while a small portion of carbonicAs stearine does not become rancid in the air, while elaine