Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1871-05-18


4 Few Words about HOrseflesh.-A com
' ing Revolution in Food. 500
We have been for some years familiar
with the fact, says writer in Good
Health, that in France, as well as Bel
GUM, there are regular markets for the
sale of horsalesh. A few years ago a
grand banquet was given by the di-
rector of the Veterinary School at Al
fort, near Paris, for the purpose of dem
onstratinr the value of horsehesh as an
article OF food; and, in order to give a
fair trial, beside each dish of horse was
a corresponding one in beef. With the
exception of the director, none of the
distinguished guests-the first men of
the 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
lat, not likely to furnish such good
eating as d youngand more tender one.
The verdict in regard to the soup was
unanimously in favor of the horse
flesh; 1t was declared to be of the
same taste as beef soup. put richer,
stronger and more gelatinous, and
more capable Of concentration. "The
banquet closed with a fine, fat, thick
fillot of horse, larded and dressed like
venison 1t was triumphantly welcomed,
and voted superexcellent it was ten
der. juicy, high favored, more delicate
and meltin than venison, more gamy
than beef. It was unanimously pro-
nounced to be great discovery, an i'll
mense addition to the pleasures of the
table-a sort OF mixture between ven
ison, hare, and beef. Every guest
begged that the cook would cut off a
good slice, that he might carry it home,
and let the inmates of the house Judge
Of its excellence.
This must not be considered mere
raphsody, which could emanate only
from a nation which makes delicious
dishes of frogs and snails, and whose
culinary art can transform dog into
rabbit, a cat into a hare and rat into
asquirrel There is no reason to mod
ify the verdict of this enthusiastic
French company, rs all subsequent ex
perience confirms the belief that IN
horse-fiesh we have a nutritious, whole
some and cheap substitute for beef.
The natural repIgnauce to eat the flesh
of unaccustomed animals is fast wear
ing away; and this meat of a domesti-
Gated animal, living upon the same
food and with the same clearly habits
as the OK and the sheep, bids fair to
become an established article of diet IN
the Old World. Such is the cheapness
aud profusion of food in this country,
that ITS use here will be longer delayet
but the time will soon come, especial
ly in our great cities, when not only
hore- flesh, but sharks and skates fins,
and other now despised but excellent
fishes, and even the lowly sea-weeds of
our beaches will contribute II large
and desirable share of the food OF the
people. Horsem q prjOrj must be
regarded as far more wholesome than
pork, which we so largely consume,
from animals fed on the most disgust
ing food, and whose lungs and flesh are
very frequently diseased. Sailors are
in the habit of calling their 4" salt junk
"old horse, and, perhaps, with rea-
son, and often sing the following dog
gerel
"'Old horse. old horse what dost thou here?
From Saoarapp to Portland pier
I've carted stone this many year.
Till killed by blows and sore abuse,
ey sailed me down for sailors use"
The time may not be far Oft, nay, it
even is, when this sportiye allusion may
contain the truth, and yet be no hard
ship, even on the land, and in time of
peace.