Identifier: foodflavorgastro00finc (find matches)
Title: Food and flavor, a gastronomic guide to health and good living
Year: 1913 (1910s)
Authors: Finck, Henry Theophilus, 1854-1926
Subjects: Gastronomy
Publisher: New York, The Century Co.
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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ay that presses very hardly upon cot-tagers. It is calmly assumed that pigsties must bedirty and offensive, so instead of insisting that theyshall be clean, legislation decrees that they shall be at adistance from dwellings which makes it impossible for acottager to pay his rent with cheaply raised bacon. Pigs that are overfed and denied fresh air, sunshine,exercise, and a clean bed cannot possibly yield meatwith a tempting Flavor, for such animals are really dis-easedâas unhealthy as the slum-dwellers in our largecities, whom no cannibal would touch. The best American ham, as everybody knows, is theVirginia, cut from hogs that roam the woods, live onacorns and beech nuts and are thoroughly healthy. The attitude of the ancient Britons toward the pigwas one almost of reverence, not only because of itsutility in the larder, but because it fed on the acornsfrom the sacred oaks. In those days all British pork was no doubt similarto the meat of the young wild boar. Civilization, as w $WN
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S&W r The Boar BRITISH SPECIALTIES 421 in so many other things, brought on a temporary de-terioration which caused pork to be despised and con-sidered fit only for those who had not the means to buysomething better; and it is only now that we are com-ing to realize fully that the fault was that of the farm-ers who, by refusing to give the pigs fair play, made itimpossible for them to come up to the highest epicureanstandard as regards Flavor. According to high geological authority, the boar,from whom our domestic pigs are descended, was coevalwith the extinct species of the mastodon and thedinotherium, and hence must be regarded as the mostancient of our domesticated animals. An aristocrat, in other words, is the pig! He isselfish, like most aristocratsâthat cannot be de-nied; but he is cleanâeven his mud baths are takenmerely to cool off or to scour his skin. Trainers, more-over, will tell you that he is one of the most intelligentof animals. Pig brains are good to eat, tooâ

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