The morning news. [volume] (Savannah, Ga.) 1887-1900, 1890-09-10
HORSE MEAT.
How the Broken-down Mays are Dis
posed Of


posed Of
From the ST. Louis Republic.
Henry zier, horse and goat butcher"
This is the official title Of the thin, neat
looking, mild-eyed gentleman who Off
ciates at the Central park slaughter house,
just at the Sixty-sixth street entrance on
Eighth avenue, says the New York
Journal.
Every other day Mr.. zier takes an old
horse out of the adjoining stable, quietly
ties his hind legs to a rope, which is at
tached to a wheel and pulley, and in jiffy
the horse is in the air, kicking for life
while, with one well-directed stroke of his
ak, the butcher knocks all consciousness
out Of the animals head and within five
minutes he is skinned, quartered, and the
ice box is filed with as tasty and nicely cut
horse meat as ever satiated tho appetite Of
carnivora "These horses" said Mr.. Zier,
are usually very old, and we buy them from
dealers for from 81 to "a apiece.
''On an average a horse will give 400
pounds of meat. and the animals generally
get away with a $50 pounds day. So you
see we can get along with one horse every
other day.
''Is the meat tonder? Why. yes, fairly So
The animals like it as we'll beef But they
do object to mule meat.
1--WE only killed two of them since I've
been here, and when we fed them to the
lion | thought he'd break the bars. 1t was
like giving him leather. 1t was simply i'm
possible for him to get bite.
"Of course. when the little goats who are
used to run the goat carriages get old or are
no longer fit for use, we kill them and feed
the meat to the animals. AS a rule. that is
a great feast. They could stand goat meat
every day.
1.-The horse skin brings as much as so and
valuable. You see they make boot legs out
of it, and the buggy tops you see around are
made of horse leather.
THE bones are OF no account. Desiccat-
ing works don't care for them, and, as a
rule, we have hard work disposing of them.
1--WE have very funny experiences. The
men who know that we buy old horses come
with all kinds of nags, and, as a rule, we
take all they bring. But one dealer re-
aged an animal as ever walked into the
park.
He was told to bring 1t over to me and
that would give him 81 for IL. Slowly
be walked the old creature through the
transverse road, and just as it got to the
gate it fell dead.
''The man wanted his dollar, but we
Wd0L61 q i've QOTbe- ne result was DlaL no
had TO pay for carting the animal away"
The Central Park slaughter house is just
back of the mounted park police stables, at
Sixty sixth street and Eighth avenue, and
is small building made up with all the
paraphernalia of large establishment. Its
floor is Of iron, and in one corner is the
trough through which the blood is allowed
to run into the public sewer.
A wheel fastened TO the rafters is used to
wind rope around long pole, to which
huge hook is attached. To this the hind leg
of the animal is tied, and the moment he is
pulled up stroke of the ak aimed at its
head ends life, aud then the body is cut up
and the most is stored away.
The animals are usually fed on the best
there is in the hay-loft for four days, and
when they begin to look little bit sleek
they are ready for the slaughter.
There are fully 1000 families in New
York that live on the horse meat sold by
these dealers, and were it not for the popu-
lar prejudice on the subject il would prove
very profitable article If placed on sale in
the butcher shops.
young horse meat is as tender and nutri-
tious as beef" said one OF these old horse
dealers. and am only too glad to prove
this to people who have an idea that it is not
palatable. We sell 1t very cheaply, because
the demand is very light, but l have GUS
TONERS who wouldn't think Of buying any
other kind Of meat, and prize horse steak
above anything"