Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1871-02-03
THE SUPPLI. or .r.VE.u.1L room

Naturalists tell us that there are 40 spe-
cos of animals known to man, but of this
number we have so far domesticatcd less
than fifty species. The number usually ac-
cepted under the latter classification is on
ly fortyseven. Many of our domestic an
imals, however, are used as the servants or
companions of man.. while they in no wise
minister to our supply of food. only in
rare instances have civilized people resort
cd to the alternative OF eating more than
three of the larger species, viz: the OK, the
sheep, and the hog.
The most opulent citizens can only vary
their meals by changing the preparation of
the usual meats; but the poor man has not
even this privilege. lie is restricted both
in quality and quantity, and his wants are
supplied from still moro scanty bill of
fare.
1t is true that mankind have both fish
and fowl for their additional consumption
but Of the former very few kinds arc Deem
ed edible. OF the latter, we have in the do
nestle state only "A few varieties, embracing
the common fowl, the turkey, tho goose,
the duck, and The guinea fowl.
Tho Egyptians and the Romans served
up the peacock, and we read that their great
banquets were always literally supplied
with food of this description, cooked in a
variety of ways. The moderns have set
this bird aside TO be admired for its plum
age, but not to be eaten. Its flesh is black,
tough and unpalatable, and in this respect
we have no doubt been benefited by the
change.
The world makes rapid progress in almost
everything else but its supply of meat food.
To-day we are no further advanced in this
respect than our Saxon ancestors were n
thousand years ago.
Within a few years past horse flesh has
been sold extensively in the meat shops of
Paris. More recently, in the dilemma in
which that city has been placed by the war,
mule meat is used to appease the pangs of
hunger, and also to sustain the physical
strength of her defenders. We hear glow
ing accounts of the tender, juicy and savory
nature of the latter animal, but we are hard
ly prepared to yield up our long cherished
individual opinions as TO its entire unfitness
rs an article of human food.
pIcht UdNc DCcn maze IN the
last 200 years in developing the races of do
nestic animals, and, by judiciouS crossing,
the standard of excellence has been vastly
extended both in Europe and America.
The test of this success is determined in
looking at the Durham OK, the Berkshire
and Chester pigs, the Southdown sheep, the
English racehorse the Kentucky mule, and
many other noble specimens of animals
that are reared for pleasure or profit.
Within certain limits we have power to
modify living organisms, and to render
them better adapted to fulfill the purposes
of their own creation, and likewise to add
to our individual comfort and interests.
We as firmly believe in a higher standard
of physical growth in the animal and vege-
table Kingdoms, as we believe in the con-
tinucd progress of tho arts and sciences.
In view of our rapidly increasing popula-
ton, and the gradually diminishing sup
plies of animal food that are made avala-
bic to our future needs, it behooves us to
secure, if we can, some measure of relief.
Every theory that gives promise of SUCCESS
fully acclimating and demonstrating useful
animals, should receive the hearty encour-
agemcnt of each lover of his race.-lfcr-
camille journal.