The Meeker herald., 1895-01-05

duulng HORSE Iuedb 10 lHe reg uldI OIL VI
fare cannot as yet be considered a bril-
liant success. But it will be, when peo-
pie get educated up to belief in the
superiority of equine over bovine meat.
Horse Meat.
The item in last weeks HERALD in
relation to the disposal of common
range horses to the packing houses
caused considerable favorable comment
among both horse and cattlemen, and
The HERALD's advocacy of this means
of getting rid of surplus of undesir-
able horses was generally endorsed. 1t
seems that this question is being agi-
tated in the east in way that is bound
to bring the matter prominently before
the public.
The following, from recent issue of
the Laramie Boomerang, shows that
horse meat will soon be one OF our
staple food products. And why not?
1t has long been known that horse flesh
was healthy, and, as the animal is the
cleanest of the brute creation, it is only
a question of time until it comes into
popular use as food for the human
family. Says the Boomerang:
Harry Stanton, the crack horseman,
who rode for several years for Buffalo
Bill, and whose home is regarded as at
Laramie, sends the following particu
lars of horse meat dinner given by DR..
Hopkins, formerly of Wyoming, to some
special guests at Newark, New Jersey.
The following account of the dinner is
taken from Newark paper:
DR.. j. d. Hopkins, of SO Franklin
street, gave dinner of horse meat to
nearly a hundred prominent Newarkers
last night. The dinner began at $50
O'Clock, and from that time until $3.50
there was constant stream of invited
guests in and out.
/ With one or two exceptions, all par
took of the horse meat, which was pre-
pared in every form known to the chef.
William Wright, of Davis. Wright
had never cooked nor eaten horse flesh
until Yesterday, when he did both. This
is the menu he prepared:
Bouillon
Chevaux Mock Turtle
Roast
/ Ribs lAngnis
Tenderlon- en-mar-viande
Broied Sirloin Brcilcd Steaks
Fried Tenderloin, brcaded-Parsley Sauce
Mashed Potatoes Boiled Potatoes
Stewed Tomatoes
Salad Celery Pickles Potato Salad
The supper was served in the dining
room, and twelve were seated at the
table each time. The guests were well
coined by DR.. Richards S. Hopkins, and
DR.. James Hopkins stood at the head
of the table and explained why horse
flesh is as wholesome as any other meat
Some of the guests were loath to eat,
but at the first taste of the soup all
feeling of qualmishness vanished, and,
with one or two exceptions, all ate
heartily One of these exceptions was
G. NJ. Marshall, who has had charge of
the horse for the past four years. He
refused to eat, not because of prejudice,
but because The saidl it would be like
eating an old friend.
The verdict of all was that the meat
and soup were excellent, and, notwith-
standing the age Of the horse, 26 years,
the meat was as tender rs the average
piece of beef, and more tender than
some beef. 1t had sweet taste, not
unlike venison.
DR.. Hopkins detailed the history of
the horse. He said that, as near as
could be learned, the horse was about
20 years old, and, as the owner was 60
ing away, he did not want to sell it, for
fear it would fall into the hands of some
one who would treat the horse badly.
DIR. Hopkins took charge of the ami
NAL and had it killed in the regular style
by butcher. 1t was first intended to
invite few scientific men, but finally
a hundred invitations were issued to
doctors, veterinarians, merchants and
health officials. One of the guests said:
81 think horse meat is very healty, and
in time will be as common as any other
meat"
| DIR. Vanderrest, inspector of the
horse slaughter house, said: with
horses as cheap as they are now, be-
lieve that very soon horse flesh will be
used as much as any other article Of
food. There is plan under way to es-
tablish retail horse market in Newark,
and 1 think 1t will be a success. One
has been started in New York CITY,"
| -<)>
ssIt Was Ever Thus
Why does Barela suspicion some of