The History of Animals

 Table of Contents

 Book I

 1

 2

 3

 4

 5

 6

 7

 8

 9

 10

 11

 12

 13

 14

 15

 16

 17

 Book II

 1

 2

 3

 4

 5

 6

 7

 8

 9

 10

 11

 12

 13

 14

 15

 16

 17

 Book III

 1

 2

 3

 4

 5

 6

 7

 8

 9

 10

 11

 12

 13

 14

 15

 16

 17

 18

 19

 20

 21

 22

 Book IV

 1

 2

 3

 4

 5

 6

 7

 8

 9

 10

 11

 Book V

 1

 2

 3

 4

 5

 6

 7

 8

 9

 10

 11

 12

 13

 14

 15

 16

 17

 18

 19

 20

 21

 22

 23

 24

 25

 26

 27

 28

 29

 30

 31

 32

 33

 34

 Book VI

 1

 2

 3

 4

 5

 6

 7

 8

 9

 10

 11

 12

 13

 14

 15

 16

 17

 18

 19

 20

 21

 22

 23

 24

 25

 26

 27

 28

 29

 30

 31

 32

 33

 34

 35

 36

 37

 Book VII

 1

 2

 3

 4

 5

 6

 7

 8

 9

 10

 11

 12

 Book VIII

 1

 2

 3

 4

 5

 6

 7

 8

 9

 10

 11

 12

 13

 14

 15

 16

 17

 18

 19

 20

 21

 22

 23

 24

 25

 26

 27

 28

 29

 30

 Book IX

 1

 2

 3

 4

 5

 6

 7

 8

 9

 10

 11

 12

 13

 14

 15

 16

 17

 18

 19

 20

 21

 22

 23

 24

 25

 26

 27

 28

 29

 30

 31

 32

 33

 34

 35

 36

 37

 38

 39

 40

 41

 42

 43

 44

 45

 46

 47

 48

 49

 50

 49B

17

Again, fat and suet differ from one another. Suet is frangible in all directions and congeals if subjected to extreme cold, whereas fat can melt but cannot freeze or congeal; and soups made of the flesh of animals supplied with fat do not congeal or coagulate, as is found with horse-flesh and pork; but soups made from the flesh of animals supplied with suet do coagulate, as is seen with mutton and goat's flesh. Further, fat and suet differ as to their localities: for fat is found between the skin and flesh, but suet is found only at the limit of the fleshy parts. Also, in animals supplied with fat the omentum or caul is supplied with fat, and it is supplied with suet in animals supplied with suet. Moreover, ambidental animals are supplied with fat, and non-ambidentals with suet.

Of the viscera the liver in some animals becomes fatty, as, among fishes, is the case with the selachia, by the melting of whose livers an oil is manufactured. These cartilaginous fish themselves have no free fat at all in connexion with the flesh or with the stomach. The suet in fish is fatty, and does not solidify or congeal. All animals are furnished with fat, either intermingled with their flesh, or apart. Such as have no free or separate fat are less fat than others in stomach and omentum, as the eel; for it has only a scanty supply of suet about the omentum. Most animals take on fat in the belly, especially such animals as are little in motion.

The brains of animals supplied with fat are oily, as in the pig; of animals supplied with suet, parched and dry. But it is about the kidneys more than any other viscera that animals are inclined to take on fat; and the right kidney is always less supplied with fat than the left kidney, and, be the two kidneys ever so fat, there is always a space devoid of fat in between the two. Animals supplied with suet are specially apt to have it about the kidneys, and especially the sheep; for this animal is apt to die from its kidneys being entirely enveloped. Fat or suet about the kidney is superinduced by overfeeding, as is found at Leontini in Sicily; and consequently in this district they defer driving out sheep to pasture until the day is well on, with the view of limiting their food by curtailment of the hours of pasture.