54. - Petits cochons de lait.

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<pb type="page" n="187" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_187.jpg"/>
            <head>54. — Petits cochons de lait. </head>           
            <div type="récit">
               <p>Un jour, dans les vieux temps, le porcher <persName type="fictif">Ho-ti</persName>, étant allé au bois ramasser la glandée*<note type="annotation">Glandée. Les glands tombés sur le sol.</note>, laissa la garde de la maison à
                  son fils <persName type="fictif">Bo-ba</persName>, un grand dadais, dont le pre-
                  <pb type="page" n="188" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_188.jpg"/>
                   mier soin fut de mettre le feu à une botte de paille, grâce
                  à laquelle l'habitation flamba en un clin d'œil. — Ici, M. <persName type="fictif" key="françois">François</persName> baissa la tête. — L'étable à côté flamba
                  aussi. Il s'y trouvait juste en ce moment toute une portée*<note type="annotation">Portée. L'ensemble des petits d'une truie.</note> de petits <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">cochons de lait</objectName>*<note type="annotation">Cochon de lait. Cochon qui tette encore sa
                     mère.</note> nouveau-nés. Leur maman, heureusement pour elle, faisait en ce
                  moment une promenade matinale aux environs. </p>
               <p><persName type="fictif">Bo-ba</persName> se désola, non pour la maison qui ne se
                  composait que de quelques branches de bois mort, mais pour les pauvres petits
                  <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">cochons</objectName> qui gémissaient en grillant. Quand ces innocents eurent cessé de se
                  plaindre, il s'approcha, attiré d'ailleurs vers eux par une odeur délicieuse,
                  toute nouvelle à ses narines.</p>
               <p>Il se pencha pour voir s'ils étaient aussi morts qu'ils en avaient l'air, et du
                  doigt en tâta un : Aïe ! cela brûlait !... Vivement, selon l'instinct*<note type="annotation">Instinct. Disposition naturelle qui fait agir sans qu'il y
                     ait reflexion.</note> de nature, il fourra son doigt dans sa bouche.</p>
               <p>Quelques bribes de peau étaient restées au bout de ce doigt, et pour la première
                  fois de sa vie et de la vie de toute la <placeName key="China" ref="http://www.wikidata.org/entity/Q29520">Chine</placeName> — car
                     <persName type="fictif">Bo-ba</persName> était Chinois et le fait se passait en
                     <placeName key="China" ref="http://www.wikidata.org/entity/Q29520">Chine</placeName>, où, de temps immémorial, on ne mangeait le <objectName>cochon</objectName>
                  que bouilli, — la bonté, la bonne odeur du rôti lui furent révélées.</p>
               <p><persName type="fictif">Bo-ba</persName> reporta bientôt son doigt à l'endroit
                  d'où il venait, regoûta, et dès que la température des petits martyrs le permit,
                  il y mit toute la main, puis les deux. — Ah ! quelle bombance ! </p>
               <p>Elle fut troublée par une grêle de coups de bâton.</p>
               <p>C'était le père qui arrivait :</p>
               <p>— Ah ! coquin ! tiens ! tiens ! voilà encore pour toi ! </p>
               <p>Mais un bon régal fait supporter bien des choses. <persName type="fictif">Bo-ba</persName> laissa passer la grêle sans autre protestation que celle-ci
                  :</p>
               <p>Oh ! père, le <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">cochon de lait rôti</objectName>, que c'est bon ! que c'est bon !</p>
               <p>Enfin le père entendit. Cessant de bâtonner, il tâta le morceau, lécha et mangea à
                  son tour tout son content, après avoir gracieusement invité monsieur son fils à se
                  remettre au festin un moment interrompu.</p>
               <pb type="page" n="189" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_189.jpg"/>
               
               <p>Le soir même, ils avaient, du bois de quelques fagots, reconstruit leur hutte,
                  l'étable aussi, où rentra la mère des pauvres victimes.</p>
               <p>Et après chaque portée de petits <objectName>cochons de lait</objectName>, la hutte, l'étable flambaient à
                  plaisir ; on incendiait et on se régalait entre père et fils.</p>
               <p>À la fin, ces incendies réitérés*<note type="annotation">Réitéré. Qui se reproduit
                     de nouveau.</note>, dont ils n'avaient garde de dire le mot, les rendirent
                  suspects ; on les accusa de sorcellerie*<note type="annotation">Sorcellerie. Art
                     prétendu de jeter ou d'enlever des sorts (Voir no 52).</note>. Ils comparurent
                  devant le tribunal de Pékin, et peu s'en fallut qu'ils ne
                  fussent rôtis aussi comme les petits <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">cochons</objectName>.</p>
               <p>Mais <persName type="fictif">Ho-ti</persName> demanda à parler en particulier à
                  chacun des juges, et il n'eut pas de peine à les adoucir en leur faisant goûter de
                  la merveilleuse nouveauté. Tous s'en régalèrent, et <persName type="fictif">Ho-ti</persName> et <persName type="fictif">Bo-ba</persName> furent acquittés. </p>
               <p>Dès lors les incendies d'étables à <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">porcs</objectName> se multiplièrent en
                     <placeName key="China" ref="http://www.wikidata.org/entity/Q29520">Chine</placeName> à l'infini ; les <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">cochons</objectName> jeunes et vieux montèrent
                  à des prix fous*<note type="annotation">Prix fous. Prix très élevés au-dessus de
                     la valeur réelle.</note>. Enfin un sage découvrit que l'incendie d'une maison
                  et même d'une étable n'était pas précisément nécessaire pour rôtir un <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">cochon</objectName>, et
                  que quelques brandons y suffisaient.</p>
               <p>Beaucoup plus tard, car, en ce monde, le progrès marche à pas de tortue, un autre
                  savant inventa la <objectName>broche</objectName> ; et peu à peu vinrent la <objectName>rôtissoire</objectName>, le <objectName>tournebroche</objectName>, le
                  <objectName>four</objectName>, toutes les méthodes de <objectName>rôtisserie</objectName>.</p>
               <p>On applaudit à ce bon conte, et même le vieux père <persName type="fictif" key="benoît">Benoît</persName> sourit.</p>
            </div>
            <div type="questionnaire">
               <head>Questionnaire.</head>
               <list>
                  <item>— Quels sont les personnages de l'historiette contée par <persName type="fictif" key="m_valon">M. Valon</persName> ?</item>
                  <item>— Qu'était <persName type="fictif">Bo-ba</persName> et quelle sottise fit-il
                     ?</item>
                  <item>— Quelles en furent les conséquences ?</item>
                  <item>— Pourquoi <persName type="fictif">Bo-ba</persName> était-il aussi désolé
                     ?</item>
                  <item>— Comment arriva-t-il à goûter de la <objectName>chair</objectName> des <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">cochons</objectName> rôtis ?</item>
                  <item>— Quelle opinion en eut-il ?</item>
                  <item>— Qu'est-ce qu'il fit alors ?</item>
                  <item>— Comment son bonheur fut-il troublé ?</item>
                  <item>— Qu'est-ce qui calma le courroux du père ?</item>
                  <item>— Comment la maison fut-elle reconstruite ?</item>
                  <item>— Qu'arrivait-il après chaque portée de <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">cochons</objectName> ?</item>
                  <item> — Pourquoi <persName type="fictif">Ho-ti</persName> et <persName type="fictif">Bo-ba</persName> furent-ils amenés devant les juges ? </item>
                  <item>— Comment le père se fit-il acquitter ?</item>
                  <item>— Qu'est-ce qui se multiplia alors en <placeName key="China" ref="http://www.wikidata.org/entity/Q29520">Chine</placeName> ?</item>
                  <item>— Quelle découverte fit longtemps après un sage ?</item>
                  <item>— Quelles autres découvertes suivirent ? </item>
               </list>
            </div>
            <div type="exercices">
               <head>DÉVELOPPEMENT DES SUJETS PROPOSÉS POUR EXERCICES.</head>
               <div cert="high" org="composite" part="Y" sample="initial" type="morale" xml:space="default" xml:id="sujmor_054">
                  <head type="sujets"> Morale.</head>
                  <div type="questions">
                     <list>
                        <item>— LA GOURMANDISE.</item>
                        <item>— Quelle différence y a-t-il entre manger de bon appétit et se montrer
                           gourmand ?</item>
                        <item>— Comment se trahissent à table les enfants gourmands ?</item>
                        <item>— A quelles tentations <fw type="footer"/>
                           <pb type="page" n="190" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_190.jpg"/>
                            expose la gourmandise ?</item>
                        <item> — Inconvénients de ce vice pour la santé.</item>
                        <item>Exemples.</item>
                     </list>
                  </div>
                  <div type="réponses">
                     <p>Un enfant raisonnable mange aux heures des <objectName>repas</objectName> pour satisfaire le besoin
                        qu'il éprouve de réparer ses forces ; lorsque l'appétit ne se fait plus
                        sentir, il termine son repas, tandis que le <objectName>gourmand</objectName> mange encore, mange
                        longtemps afin de prolonger le plaisir d'absorber des <objectName>aliments</objectName>.</p>
                     <p>Les enfants gourmands se trahissent par des regards avides dirigés sur les
                        <objectName>mets</objectName> ; leur figure tressaille de plaisir ; ils paraissent insensibles à
                        toute autre chose, et on les voit porter à la bouche avec avidité ce qui est
                        servi sur leur <objectName>assiette</objectName>. Ont-ils achevé ? ils réclament aussitôt de nouveaux
                        <objectName>aliments</objectName> et s'arrêtent seulement lorsqu'ils sentent qu'ils vont étouffer.
                        Alors ils se renversent sur leur <objectName>siège</objectName>, poussent des soupirs de satisfaction
                        et rêvent au moment où il leur sera permis de recommencer.</p>
                     <p><term>La gourmandise</term> est une passion honteuse ; elle rabaisse l'homme
                        au-dessous de l'animal, qui, au moins, cesse de manger lorsque la faim ne le
                        sollicite plus ; parfois, elle entraîne les enfants à soustraire ce qui
                        excite leur convoitise. Combien succombent à la tentation de dérober des
                        <objectName>friandises</objectName>, de pénétrer dans les <objectName>jardins fruitiers</objectName> et de visiter les <objectName>paniers</objectName>
                        de leurs condisciples pour satisfaire leur penchant !</p>
                     <p>Les <objectName>gourmands</objectName> acquièrent, jeunes encore, un embonpoint disproportionné, ce
                        qui ne veut pas dire néanmoins que toutes les personnes corpulentes soient
                        sujettes à ce vice ; ils souffrent de l'<objectName>estomac</objectName> et sont exposés à une mort
                        subite et prématurée. Leur intelligence s'affaiblit et leurs organes
                        engourdis ne leur prêtent plus le concours qu'ils étaient habitués à
                        rencontrer. Nous ne parlons pas des malpropres indigestions auxquelles ils
                        sont sujets.</p>
                  </div>
               </div>
               <div cert="high" org="composite" part="Y" sample="initial" type="économie_domestique" xml:space="default" xml:id="sujeco_054">
                  <head type="sujets">Économie domestique.</head>
                  <div type="questions">
                     <list>
                        <item>— Ce qu'on entend par de la <objectName>charcuterie</objectName>.</item>
                        <item>— Quels <objectName>aliments</objectName>, quels <objectName>mets</objectName> confectionne le <roleName cert="high" full="yes" key="charcutier" xml:space="default">charcutier</roleName> ?</item>
                        <item>— Indiquez la manière de préparer du <objectName>boudin</objectName>, une <objectName>saucisse</objectName>.</item>
                        <item>— Comment sale-t-on la <objectName cert="high" evidence="internal" full="yes" instant="unknown" xml:space="default" key="porc">viande de porc</objectName> ?</item>
                        <item>— Comment prépare-t-on les <objectName>jambons</objectName> ?</item>
                        <item>— Prix d'un demi-kilogramme de <objectName>jambon</objectName>, de <objectName>porc salé</objectName>, de <objectName>lard</objectName>, de
                           <objectName>saindoux</objectName>, de <objectName>boudin</objectName>, de <objectName>saucisson</objectName>.</item>
                     </list>
                  </div>
                  <div type="réponses">
                     <p>On entend par <term><objectName>charcuterie</objectName></term> les <objectName>aliments</objectName> préparés avec de la
                        <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">viande cuite de porc</objectName> et destinés à être, le plus souvent, mangés froids.</p>
                     <p>Le <roleName cert="high" full="yes" key="charcutier" xml:space="default">charcutier</roleName> confectionne des <objectName>cervelas</objectName>, des <objectName>saucissons</objectName>, des <objectName>saucisses</objectName>, du
                        <objectName>boudin</objectName>, du <objectName>fromage à la tête de cochon</objectName>, des <objectName>andouilles</objectName>, des <objectName>galantines</objectName>, des
                        <objectName>pieds de cochon</objectName>, des <objectName>jambonneaux</objectName>, des <objectName>rillons</objectName>, etc. Il prépare encore du
                        <objectName>porc salé</objectName> et des <objectName>jambons</objectName>.</p>
                     <p><objectName>BOUDIN</objectName>. — On lave à l'eau tiède des <objectName>boyaux de porc</objectName>, et on les frotte avec
                        une <objectName>brosse</objectName> douce de chiendent jusqu'à ce que la dernière <objectName>eau</objectName> soit pure.
                        Aussitôt alors qu'on a recueilli le <objectName>sang</objectName> de l'animal, il faut y verser deux
                        ou trois cuillerées de <objectName>vinaigre</objectName> ; on remue le <objectName>mélange</objectName> et on se garde de le
                        laisser refroidir.</p>
                     <p>En même temps, faites blanchir deux litres d'<objectName>oignons</objectName>, hachez-les ;
                        mettez-les cuire dans une <objectName>casserole</objectName> avec 250 grammes de <objectName>saindoux</objectName> ; ajoutez 1
                        kilogr. 1/2 de <objectName>panne</objectName> dont vous aurez enlevé les <objectName cert="high" evidence="internal" full="yes" instant="unknown" xml:space="default">fibres</objectName> et que vous coupez en
                        dés, puis prenez 3 litres de <objectName>sang</objectName>, 1/2 litre de <objectName>crème</objectName>, du <objectName>persil</objectName> haché fin,
                        du <objectName>poivre</objectName>, du <objectName>sel</objectName>, des <objectName>épices</objectName>, et le tout bien mêlé, entonnez-le dans les
                        <objectName>boyaux</objectName> que l'on a préalablement soufflés. Ficelez vos bouts de <objectName>boudin</objectName>, de la
                        longueur que vous voudrez ; piquez-les avec une <objectName>épingle</objectName>, ce qui les empèche
                        de crever en cuisant ; puis coulez ces <objectName>boudins</objectName> dans de l'eau bouillante et
                        laissez-y-les jusqu'à ce qu'en les piquant, il ne sorte plus de sang.</p>
                     <p><objectName>SAUCISSES</objectName>. — Hachez le plus fin possible des quantités égales de <pb type="page" n="191" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_191.jpg"/>
                         <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">viande de porc</objectName> et de <objectName>lard</objectName> ; assaisonnez de
                        <objectName>sel</objectName>, de <objectName>poivre</objectName> et d'<objectName>épices</objectName> ; ployez de petits tas de cette <objectName>chair</objectName> dans de la
                        <objectName>toilette de porc</objectName> frais en leur donnant une forme plate ou oblongue, et
                        faites-les cuire sur le <objectName>gril</objectName> à un feu modéré.</p>
                     <p>MANIÈRE DE SALER LA <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">VIANDE DE PORC</objectName>. — Coupez la <objectName>viande</objectName> du <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">porc</objectName> par morceaux
                        carrés que l'on met dans de la <objectName>saumure</objectName> (1) où ils doivent baigner
                        entièrement ; on fait enfoncer le <objectName>lard</objectName> et on le retient au fond de l'<objectName>eau</objectName> au
                        moyen de gros <objectName>cailloux</objectName> bien propres. On couvre le <objectName>saloir</objectName> de manière que
                        l'<objectName>air</objectName> ne puisse y pénétrer, et au bout de 15 jours on peut commencer à se
                        servir de la <objectName>viande</objectName>.</p>
                     <p>On conserve encore la <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">viande de porc</objectName> en la disposant couche par couche dans
                        un <objectName>vase de bois</objectName>, et en répandant du <objectName>sel</objectName> sur chacune.</p>
                     <p>PRÉPARATION DU <objectName>JAMBON</objectName>. — Mettez dans une <objectName>terrine</objectName> du <objectName>thym</objectName>, du <objectName>laurier</objectName>, de la
                        <objectName>sauge</objectName>, des <objectName>grains de genièvre</objectName> et ce qui est indiqué pour faire de la
                        <objectName>saumure</objectName>. Frottez le <objectName>jambon</objectName> de <objectName>salpêtre en poudre</objectName> si vous voulez faire rougir
                        sa <objectName>chair</objectName> ; arrangez-le dans la <objectName>terrine</objectName> (ou le <objectName>saloir</objectName>, si l'on a plus d'un
                        <objectName>jambon</objectName>) ; versez dessus de la <objectName>saumure</objectName> jusqu'à ce que le <objectName>jambon</objectName> y baigne, et
                        chargez d'un <objectName>poids</objectName> lourd ; laissez-le un mois dans cet état. Retirez-le,
                        égouttez, pendez-le dans la <objectName>cheminée</objectName> pour le sécher et le fumer, et ensuite
                        accrochez-le dans un lieu sec jusqu'à ce que vous en fassiez usage.</p>
                  </div>
               </div>
               <div type="hygiène">
                  <head type="sujets">Hygiène.</head>
                  <div type="questions">
                     <list>
                        <item>— Pourquoi ne faut-il pas abuser de la <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">viande de porc</objectName> ?</item>
                        <item>— Convient-elle aux jeunes enfants, et pourquoi ?</item>
                     </list>
                  </div>
                  <div type="réponses">
                     <p>La <objectName cert="high" evidence="internal" full="yes" instant="unknown" key="porc" xml:space="default">viande de porc</objectName> est d'une digestion lente et difficile ; les <objectName>estomacs</objectName>
                        délicats s'en accommodent mal ; c'est pourquoi il faut en donner fort peu
                        aux jeunes <objectName>enfants</objectName> et s'assurer, avant de la servir, qu'elle est bien
                        cuite.</p>
                  </div>
               </div>
            </div>
         </div>
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