"The Hog - Breeds of the British Isles" is an essay by David Low, published as part of the "Domesticated Animals of the British Islands" series. This fascinating and profusely-illustrated essay explores the history of the British pig, with information on its various breeds, breeding and selection, historical uses, domestication, and much more. This volume is highly recommended for those with an interest in the wildlife of the British isles, and it would make for a fantastic addition to collections of allied literature. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in a modern, high-quality edition complete with the original text and artwork.

Mason's World Encyclopedia of Livestock Breeds and Breeding describes breeds of livestock worldwide as well as a range of breed-related subjects such as husbandry, health and behaviour. This definitive and prestigious reference work presents easily accessible information on domestication (including wild ancestors and related species), genetics and breeding, livestock produce and markets, as well as breed conservation and the cultural and social aspects of livestock farming. Written by renowned livestock authorities, these volumes draw on the authors' lifelong interest and involvement in livestock breeds of the world, presenting a unique, comprehensive and fully cross-referenced guide to cattle, buffalo, horses, pigs, sheep, asses, goats, camelids, yak and other domesticants.

"The Dog - Breeds of the British Isles" is an essay by David Low, published as part of the "Domesticated Animals of the British Islands" series. This fascinating and profusely-illustrated essay explores the history of British dogs with information on the various breeds, breeding and selection, historical uses, training, and much more. This volume is highly recommended for those with an interest in the animals of the British isles, and it would make for a fantastic addition to collections of allied literature. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in a modern, high-quality edition complete with the original text and artwork.

When we think about the Victorian age, we usually envision people together with animals: the Queen and her pugs, the sportsman with horses and hounds, the big game hunter with his wild kill, the gentleman farmer with a prize bull. Harriet Ritvo here gives us a vivid picture of how animals figured in English thinking during the nineteenth century and, by extension, how they served as metaphors for human psychological needs and sociopolitical aspirations. Victorian England was a period of burgeoning scientific cattle breeding and newly fashionable dog shows; an age of Empire and big game hunting; an era of reform and reformers that saw the birth of the Royal SPCA. Ritvo examines Victorian thinking about animals in the context of other lines of thought: evolution, class structure, popular science and natural history, imperial domination. The papers and publications of people and organizations concerned with agricultural breeding, veterinary medicine, the world of pets, vivisection and other humane causes, zoos, hunting at home and abroad, all reveal underlying assumptions and deeply held convictions—for example, about Britain’s imperial enterprise, social discipline, and the hierarchy of orders, in nature and in human society. Thus this book contributes a new new topic of inquiry to Victorian studies; its combination of rhetorical analysis with more conventional methods of historical research offers a novel perspective on Victorian culture. And because nineteenth-century attitudes and practices were often the ancestors of contemporary ones, this perspective can also inform modern debates about human–animal interactions.

Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend—yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes. As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What’s more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs’ ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today’s unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance. An expansive, illuminating history of one of our most vital yet unsung food animals, Lesser Beasts turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings—whether we like it or not.