The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1892-12-24
Pl1ILApELPHlA HIppoHAeI.
the Menu Prepared for Thcir First Din
nCr fn That C.ty.

ncr in That city.
A society has been formed to promote
| the eating of horsetlesh. The head
quarters of this unique association are
in Philadelphia, and its secretary is
Charles Wilson Montgomery. As yet
the members are few in number, but
they make up for this deficiency by
their enthusiastic fondness for cooked
horse Secretary Montgomery is com
paratively young man, but his bronzed
| complexion and numerous scars tell of
an adventurous life by flood and field
| Speaking of the horsehesh society he
said:
"Our organization is made up Of men
| who at some period of their lives were
led by necessity or curiosity to taste
what is vulgarly called nag beef A
liking for horseHesh is as natural 10
man as liking for mutton or beef
| Consequently, when any one eats horse
| flesh and finds it toothsome he wants to
repeat the experiment. Gradually
yearning for this kind of food springs
up within him, and he longs to be able
once more to indulge his taste for equine
steak. But horsefesh is not delicacy
that one finds in many American res
taurants. 1t may figure largely in the
culinary department, of course, but it
never appears on the bill of fare.
! about two months ago | happened
to meet a party of gentlemen who, like
| myself, had knocked about the world
! great deal. Our conversation resulted
in the discovery that we had one par
ticular taste in common, namely, roast
! horse. After considerable discussion
| we agreed to interest other friends
! similarly minded and to form regular
| club. Thus began the Society for the
Eating of Horsehesh. Since then we
have secured twenty-three members,
all of whom are fairly prominent per-
sons in Philadelphia, Pittsburgh, Gin.
cinnati, Chicago and elsewhere. We
have agreed to have a horsehesh dinner
in one or other of these cities every
three months.
Great difficulty was experienced by
us in inducing any restaurant keeper to
serve us with the dinner we want.
! These men fear that their business
would be ruined if it were to leak out
that they cooked horschesh. Finally,
however downtown caterer who as
a soldier in the war ate horse himself,
agreed to crafty us on condition that
we keep his name secret.
'The members of the society have
each a story to tell of how they first
came to eat and like this unconven-
tional article food. Clyde NJ Allen, of
Cincinnati, one of our founders, added
horse to his list of dishes while wan
dering in the northwest several years
ago. Henry H. Fulton, of Chicago, a
well-known theatrical man, was forced
to eat it during the famous siege OF
Paris As he himself said: Tt was a
choice between horse or rats and horse
was chosen A popular police officer
of this city first masticated horse while
serving with detac chment cf the
United States cavalry against the
Apachcs. Capt f. !. Kelly, of Pitts
burgh, was on the trek in South Africa
at the outbreak of the diamond excite
ment when starvation forced him and
the men who We're with him to kill and
eat two of their horses. My own friend
ship for this much-maligned food dates
from the breaking of the engines be-
longing to the steamer st. Kilda in the
| lnulan ocean ten years ago.
The ship was carrying a number Of
whalers, or Australian horses, from
Sydney to Bombay, when She met with
the accident. | was one of the crew,
and when our provisions gave out
without the smallest speck of land
heaving in sight, we just tackled those
horses, l tell you they beat salt junk
and weevilly biscuits all to fits, and
when we were eventually taken in tow
by friendly vessel we were fatter by
several inches in spite of our long drift
II am not at liberty to give the names
of the five gentlemen who, with me,
form the Philadelphia contingent in the
order. Two of them hold public posi-
tions, and they all dislike to have their
partiality for horse noised abroad. |
really cannot see the reason for this, as
to my mind eating horse is nothing to
be ashamed of. One of the Pittsburgh
members, John j. Gregg was in Phila-
delphia two weeks ago arranging with
me the menu for our little horse dinner
next month. 1t is very simple and will
run somewhat as follows:
THE MENU.
Soup-Potage aux jambons des chevaux.
Entrees-I'llly outlets and horse radishes
Roast-Rib of horse with potatoes.
| Two-year old steaks.
| Dessert-Horse chestnuts roasted.
This menu was prepared with fuY.
seriousness, except perhaps as regard e
the horse radishes and horse chestnuts
Had we wished to burlesque the affair
we might have worked in something,
about 'tillet OF filly' or Colts revolvers,
and perhaps sent the mayor an invita-,
tion to attend but that is not our idea
We want no horse play, but an honest,
straightforward dinner of horsehesh
cooked in various appetizing styles. -
Philadelphia Times.
"LaYloCk."
'LayloclS," the pronunciation of lilac
once very common, has now almost
passed away 1t is hardly likely to be
found in dictionaries or glossarics eX-
cept such as profess to give provincial
variations of spelling, Sixty years ago,
however, it waa by no means provin-