The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1875-09-04
What a Dead Horse is Worth

sweat OF thy face. --f1httd. Ledger.
What Dead Horse Is Worth
At Montfaueon, near Paris, is the larg-
est horse slaughtering establishment in
Europe. The average entire value Of
what may be realized from horses carcass
is stated to be from twelve to fifteen dollars
in gold As this is not very great
advance on the price paid and the expense
of slaughtering and manipulating, it is
necessary that all the processes should
be done Systematically and all the proceeds
saved carefully. A correspondent of the N.
York Times gives description of the
establishment, from which the following
curious facts and minutia are drawn:
The first item in the product is the
edible portion Of the flesh. The choice
parts are sold to be eaten by the human
family, Willingly or unwittingly as the case
may be, and the residue goes for the feed
ing Of dogs, cats, pigs and poultry. The
skin goes to the tanner. The blood is
largely purchased by sugar refners, and
what they do not want is taken by the
poultry breeders who administer it as food
to pigeons and turkeys. In spite of all
caution and despatch some putrid flesh will
still accumulate, and how to make this
available was for some time a problem
French ingenuity solved the question at
last. The putrid flesh is spread on the
ground in piles FIVE or six inches deep
and covered with straw. The flies gladly
accept the invitation, and in few hours
these piles TEEN with life and become more
populous than the richest of old cheese.
The animal life thus treacherously evoked
is given as food to pheasants, to domestic
fowls, and to--sardines That last item
seems rather "ishy." 1t is interesting to
consider how much in the steak direct, in
the ragout, in the sugar, and in the poul-
try with a game favor the horse may
contribute to the Partisan mans food.
But, nevertheless one would think that in
Paris by native and by resident, the
Abbot's advice to the inquisitive brother
would be appreciated. Brother Am
brOse, said the Abbot" pray keep your
nose out of the kitchen p
The lesser items are as follows: The
fat, the best of which turns up on the toi-
let table as "bears grease" An oil is
pressed from the poorer grease, which is
in high favor for burning in the lamps of
enamellers, toy glassmakers and polishers,
givinga stronger heat than oil. Of course
soap Of the finest and of the coarsest is
made from "horse-fat" Hoofs 60 to
combmakers and chemists, coming from
the laboratory in the shape Of ammonia
and Prussian blue. The tendons are
made into glue. The bones become fans,
buttons, carved boxes, needle cases, bou-
quet-holders, etc., or are reduced to
"ivoryblack.' The hair If the name and
tail go to "crinoline.n And whatever, in
all these directions is not disposed of, is
reduced by fire, or some other method, to
the purposes of fertilizer" Everything
is turned to money, even the old shoes and
nails.
But the utility of the dead horse Is not
yet all told. Rats abound about such an
establishment. A trap on large scale is
contriyed. A room is prepared with holes
in the floor, and in this room is placed a
dead horse. Thousands Of rats find their
way to the feast; the holes are closed, the
killers rush in, and the rats re-appear all
over the world in "French kid gloves
This method of catching rats is not new
or peculiar to the horse-slaughtering es-
tablishment. 1t is the least disagreeable
part Of the story, and furnishes gloves TO
handle the rest with.