The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1893-02-21

1le, no longer pale ana grave and TOO
old for her age, much prefers Alex
barrow as an uncle than as lover.
Glen hathaway, in Woman's journal.
PHILADELPHIA HIPPOHA0l.
The Menu Prepared for Their First DIM
ner ia That City.
A society has been formed to promote
the eating of horsefesh. 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 a COM
paratively young man, but his bronzed
complexion and numerous scars tell OF
an adventurous life by food and field.
Speaking of the horsetiesh 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 yulgarly called nag beef.
liking for horsefesh is as natural to
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
ycarning 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 horsehesh is not delicacy
that one finds in many American res
taurants- 1t may figure largely in the
culinary department, of course, but 1t
never appears on the bill of fare
about two months ago happened
to meet 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 a regular
club. Thus began the Society for the
Eating of Horsefesh. Since then we
have secured twentv-three members,
all of whom are fairly prominent per-
sons in Philadelphia, Pittsburgh, Gin
cinnati, Chicago and elsewhere. We
have agreed to have 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 horsefesh- Finally,
however, a downtown caterer who as
soldier in the war ate horse himself,
agreed to crafty us on condition that
we keep his name secret
1.-THE members of the society have
each 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,
well-known theatrical man, was forced
to eat it during the famous siege OF
Paris As he himself said: 1T was
choice between horse or rats. and horse
was chosen A popular police officer
of this city first masticated horse while
serving with detachment of the
United States cavalry against the
Apaches- 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 were with him to kill and
eat two of their horses My own friend
ship for this mnch-maligned food dates
from the breaking of the engines be-
longing to the steamer St Kilda in the
Indian ocean ten years ago
THE ship was carrying 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 speek of land
heaving in sight, we just tackled those
horses. tell you they beat salt junk
and weeyilly 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.
liam 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-
lions, 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 ]. Gregg, was in Phila-
delphia two weeks ago arranging with
me the menu for our little horse dinner
next month. It is very simple and wi
run somewhat as follows:
THE MENU.
Soup-Potage aux iambons des chevaux.
Entrees-Fllly outlets and horse radishes.
Roast--Rib of horse with potatoes
Two-year old steaks.
Dessert-Horse chestnuts roasted
This menu was prepared with full
seriousness, except perhaps as regards
the horse radishes and horse chestnuts.
Had we wished to burlesque the affair
we might have worked in something
about 'fillet of Ally or Colts revolvers,
and perhaps sent the mayor an invita-
ton to attend, but that is not our idea,
We want no horse play, but an honest,
straightforward dinner of horsetlesh
cooked in various appetiSing styles. y
Philadelphia Times