The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1871-05-18
HORSE-FLESH.
From Good Health.

4 FROM 6Oou II6hIiA
While upon the subject of meats, it may
be we'll to allude to the flesh Of the horse
which the necessities of poverty,and more
recently Of war, have forced upon the at
tentjon of the French nation. We have
been, for some years, familiar with the
| fact. that in France, as we'll as Belgium,
there are regular markets for the sale OF
| horse flesh A few years ago, a grand
banquet was given by the director OF the
Veterinary school, at Abort, near PARIS,
for the purpose of demonstrating the value
of hof se-fesh as an article Of food; and, in
Iorder ia give fair trial, beside each dish
of horse vas corresponding one in beef
With the exception Of the director, none
Of the distinguished guests first men
of she city--had ever partaken OF this
new food. The animal which furnished
the. specimens was an old horse, twenty
three years old, paralyzed in his hind
quarters, and, therefore, though IN other
respects quite healthy, and very fat, not
likely to furnish such good eating as
yonng and more tender one. The verdict
in regard to the soup was unanimously in
favor ofthe horse flesh it was declared
to be Of the same taste as the beef soup,
but richer, stronger, more geiatinous, and
more capable of concentration. he
banquet closed with a fine, tatthiek iillet
of horse, larded and dressed like venlson !;
it was triumphantly welcomed, and voted
superexcel.ent it was tender,j juicy, high
favored, more delicate and melting than
venison, more gamey than beef. 1t was
unanimously pronounced to be great
discovery, an immense addition to
the pleasures Of the table-a sort
Of mixture between veLison, hare,
and beef" Every guest begged that the
cook would cut off a good slice, that ho
might carry it home, and let the inmates
of the house Judge of its excellence.
This must not be considered a mere
Rhapsody, which could emanate only from
nation which makes delicious dishes of
frogs and snails, and whose culinary art
can transform dog into a rabbit, a cat
into hare, and a rat into a squirrel.
There is no reason to modify the verdict
of this enthusiastic French company as
I'll subsequent experience confirms the
belief that in horse flesh we have a
nutritious, wholesome, and cheap sub
stitute for beef The natural repugnance
to eat the flesh Of unaccustcmed animals
10 fast wearing away and this meat OF a
domesticated animal, living upon the
same food, and with the same cleanly
habits as the OK and the sheep, bids fair
10 become an established article OF diet
in the Old World. Such 10 the cheapness
and profusion of food in this cnuntry,t nat
its use here will be longer delayed but
the time will soon come, especially ID our
grea cities, when not only horse flesh, but
sharks and skates fns, and other now
despised but excellent fish ca, and even the
lowly sea- weeds of our beaches, will con-
tribute large and desirable share of the
food of the people. Horse meat,G priori,
must be regarded as far more wholesome
than pork, " hich we largely consume, from
animals fed often on the most disgusting
food, and whose lungs and flesh are very
frequently diseased. Sailors arc in this
habit of calling their "salt junk cold
horse" and perhaps, with reason, and
otton sing the following doggerel
cod hol Sc old horsel what dost thou here,''
From Sacarapp to Portland pier
I've carted stone this many year;
Till killed by blows and sore abuse,
They sailed me down for sailors use.
The time may not be far off, nay, it even
is, when this sportive allusion may con
tain the truth, and yet be no hardship,
even on the land, and in time of peace.
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