Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1881-04-06

Paris Letter.


In the chamber Of deputies day or
two since the minister of commerce was
nterpoated 10y M..Haentgens, who asked
Il question relative to the recent prohibition
by the government of the admission of
American pork into the territory of the
republic. He maintained that it was
great hardship to the poorer classes to be
deprived of the staple of their food, and
argued that if the meat be pr opery cook
ed no harm could come from eating it.
NJ, Tirard could only reply, backed up by
the evidence of the official analysts, that
certain parcels of American pork had been
subjected to microscopic examination, and
that trichn@ had been discovered. M.
Haentgens'interpellalon was probably sug-
gested by the conversation about American
pork which took place in the house of
commons the other day. An honorable
member was asked whether the admins
tration intended to take any measure SINH
lar to those adopted by most of the gov
ernments of the continent TO prevent the
introduction of infected American pork
He was told from the treasury bench that
the government did not believe trichno
sis TO be general, and that it Was not in
contem pation, at least for the present, to
exclude Transatlantic swine's flesh from
English ports; but that, at the same time,
the public at large would he recommended
to guard against the apprehended evil
by properly cooking their pork. 1t can
scarcely be said, as a general rule, that
English people are apt to consume pork in
an imperfectly cooked condition. Break
fast bacon is usually "frizzled until it is
deprived of at least half of its oleaginous
properties the fat bacon which. when the
agriculturist laborer can procure it, is bis
substitute for butchers meat, is rather over
than underboiled; and they must be hardy
trichina, indeed who could withstand the
fierce action of heat in the great cauldrons
in which the menstrous hams dispensed
by eating house keepers are boiled. The
French scientists" however, continue to
asseverate that ordinary boiling will moi
destroy trichin@." The government,
sides with science, and the prohibition o.
American pork remains in force. scientists
and officials alike ignoring the fact thai
vast quantities of swne's flesh, whether
sailed or fresh, which are so greedily de
Voured by the middle and laboring Glasses
in France, are not American pork at all
French pork is very popular meat. The
French hog is gaunt, scrubby, long
shouted, flop" cared, low-quartered
grey hound barreled, long-leg, limp
tailed animal. Although the influence Of
enlighLment and agricultural societies may
have done much to improve the various
breeds of pigs in France. The richest Of
fat bacon produced never makes its ap.
pearance at the table, save in the form o.
the minute "spicua with which " fri
candest" are larded; but thousands o.
pounds weight of fat bacon are consumed
every day in French kitchens for bastine
hard and dry meats. Turkeys and hares
tor example, are covered with complete
envelope of it while they are being roast
ed; while immense quantities of lean ba
con are used in the preparation of sauces
As for the French ham it is assuredly very
good, but it is deficient in fat. It is never.
theless so admirably cured as TO be both
sweet and tender; and visit to the annua
" FORE aux JambouS," at the Barriere DIT
rrone, will he sufficient to prove that
least four-filths of this ham is of French
lgrowth and manufacture,