Wilmington journal. [volume] (Wilmington, N.C.) 1844-1895, 1856-01-18

The Man WITH WHITE HAIR.-On the excursion
train from Utica to Boonville, at the opening Of the
Utica and Black river railroad, our attention was
arrested by the singular appearance of an apparently
middle-aged man, whose hair and whskers were
perfectly white We learned upon inquiry that he
was native of Oneida county, but was now lesI-
dent of California, where he has resided for several
years, engaged principally in mining. The cause of
his white hair he explained as follows He was en-
gagged in mining, and had several men, at work In
mine which extended some ways under ground. One
day he went to carry the dinner TO his men, and when
he had been there but few minutes, they heard the
unmistakabe sounds of the caving in of the sides at
the mouth of the shaft.
Four men started at once, hoping to escape but
were met by the falling earth and crushed TO death
He was enclosed in space of about by IL feet
while three men below him cut off from any
communication with him, and he supposed they were
crushed to death. He had light and plenty of wa
ter and provisions, but his chances of seeing
daylight were not very faterng, as he 60
IS feet under the surface of the earth, and he
certain that the disaster would be discovered in
time make any attempt to relieve him and if such
attempt should be made, the prospect was that it
would prove Intellectual.
Fortunately the disaster was early discovered and
a large force set at work, and after uLrenitted
exertioas for three days and nights he discover
ed in an exhausted condition. The three men be-
low him were also found alive. When taken out,
his friends declared that for day two he par
TALLY insane. His hair had also become nearly white
during his confinement. His feelings during those
three days he claimed could not be mag med, but that
his whole life passed rapidly in review, and that ev
cry act was brought wildly to mind. In fact those
three days appeared life time to him He said that
the sight of one of those shafts always caused a
shudder 10 pass over him Uaterto,0n Jour-, Dec %
Horse FLESH FOR FooD-The French are adding
to their dieelic regiment by introducing articles
of food One of their latest gastronomc innovations
is in the use of horse flesh. 1t is only few months
since no less person than M st. Haire, Professor
of Zoology at the garden OF Plants, threw the weight
of his high authority on the side of this alimen not
dernier resort for famishing people, but as a
wholesome and savory meat deserving to be ranked
along with the chOcer commodities OF the butchers
stall. The editor of the Union Medicsle gives an
amusing account of dinner to which he was invited
the other day, by NJ. Renault, Director of the great
Veterinary School at Alfort. The object proposed
was comparative test of the qualities of beef and
horse flesh served up in three standard forms in which
they are employed by the French people. 1st.-
Bouillon (water containing the Juices of meat that
has been boiled in it, much used by the French as
soup) 2d.-BouiIi, Ohe meat thus boiled, and which
is invariably the second dish served up at the table
dhote.J Sd. Roti, (roast)
The horse flesh served on the present occasion was
from an animal, which, after twenty three years of
faithful service, had had the misfortune to be attack
ed with paralysis of the posteror limbs. He was
however, fat and exempt from any other gns of dis
ease Thus far the conditions were not the most
favorable; younger animal would have promised
better results The bouiYon was declared excellent
rich, savory, and aromatic the bouUi not good
but the whole quite eaable the rOt1 Occasioned
all explosion y" of satisfaction. Nothing could be
finer, more delicate tender; and the flet ranked
with les viandes dc luxe lie fus rechcrchees" The
editor of the Union Medicale waited in good faith
twenty four hours before writinga line, that he Nigh
be able to declare that he wrote without the sghtps
" remorse of Digestion" His conclusion is, that
horse twenty three years old may furnish snperio
6ouHion; good and very eatabIe JoulI, an exqui
site r0i, and delectable flet."