The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1905-03-06

lllOOnts ohA'A"h 'NN>~Nr
clerks, sbopgIrls. employees and work
Ing men and women. knowingly or I'M
knowingly, subsist largely upon the
meat OF the animal described by Button
as ''the noblest conquest of man." but
which, to use the words Of NJ. Pelletan,
Minister OF Marine. who presided this
week ct The opening t~aquet OF the
Paris Municipal Equine Slaughter
house, has now become "the noblest
conquest OF the pot au feu for the
welfare Of the workman" NJ. Pelletan
is introducing horse and donkey meat
into the rations issued to French blue
jackets. 1t was for this reason that
the head Of the French Navy came to
the feast, and not, as was humorously
suggested by NJ Mougeot Minister Of
Agriculture, in gastronomlc revenge
uDon the memory of the hussars of
plchegru who captured the Dutch
feet rs 1t lay frozen In the waters of
the Texel By The courtesy Of the
municipality Of Paris Tribune re-
porter participated in this memorable
horsefiesh dinner which took place in
the stables Of tho newly constructed
equine slaughter house, in the ceutre
OF which stands a superb bronze bust
OF Emile Deer0iz. apostle Of horse
meat ana founder Of the league against
the use OF tobacco Eight hundred
guests sat down az the dinner, which
began with donkey Sausages, followed
ly ''horsatall SOUP" "consomme du
cheval Ii Decroix,9 "hlet dc chcval
In Geofroy y-Salnt-Hilaire." horses
liver "saute la gralsse de cheval,
vegetables cooked IN horse fat, horse
bacon. fried or erilled. and bewlldering
varieties Of smoked horse chops, horse
sausages, siewe6 horses ears and salt
petre1 horses tongue. These dishes
were insidiously preceded by 'horse-
neck cocktails aud supplemented by
champagne, which inspired several
tlmid guests with the reqnisite courage
to partake Of formidable pate Of
horse e.5lets and other equine odds.
ends and inside mysteries encrusted
IN pastry and surrounded by horsefoos
Jelly.
The new ara spacious equine slaugh-
ter house built 'ipon the latest hygienic
principles. is situated IN the distant
southwest corner OF Paris known as
Vaugirard, which comprises the Fif-
teenth ACCOMPLISHMENT, or ward. The
slaughter house is reserved for horses
only, aud brisk business is already be-
ing carried on within fits imposing
walls. 1t is the finest establishment
Of the kind IN Europe. II is provided
with clevefly devised irrigation sys-
tenn in connection with the Seine. and
a plentiful supply OF pure spring water
insures the thorough cleaning OF the
fesh while being prepared for daily
distribution to the fifty horse butcher
shops situated in the different quarters
OF Paris. The new abattolr owes its
origin to the Hippophagic Butchers
Company Of France, and will become
the property of the municipality in
seventy-fve years time. Some idea Of
its size VIII be obtained when II is
aS,sess Saf- &c -s...0les can aceommo-
date 300 horses, and it looks as II the
horse butchers were looking forward
TO boom in their particular trade
But, although horses have never had
slaughter house Of their own. their
flesh enters largely into the bills Of
fare OF a large number Of cheap res
taurants. According to the first pro-
pagandist. Emile Decroix, whose bust.
appropriately enough. now adorns the
facade OF the new abattoir the flesh
OF the horse presents two great advan-
tages over beef. In that the horse is
not liable to tuberculosis and that its
flesh Is more digestibIe than other flesh
foods. Against this must be set, how
ever. the trlfiIng inconvenience that
its appearance Is distinctly unappetiz-
ing, for no amount Of grillIng can dis
guise the fearsome network OF small
yellow veins which often cover the
sr--eace Of horse steak and which
are calculated to daunt the most fero-
cious of appetites. But, If tabooed by
the epicure, the fact that 10000 horses
are killed and eaten annually in Paris
alone proves abundantly that there
must be a large number Of persons
who, consciously or unconsciously.
make many meal Of horsefesh.
Nomnally it's sale is restricted 10 500
specially licensed butchers but good
deal Of II Is probably palmed off on
inexperienced housekeepers as the
third class beef sold by most butchers
to their poorer customers. Indeed.
there is a close resemblance between
horse beef and that furnished by worn
out draught oxen, and the two are sold
Mt similar prices. The cheap restaura-
teur like the unlicensed butcher, does
not label the Wand otherwise than by
the polite name Of "bifteck." Only its
price, as marked on the little slate
which does duty for menu should
make the prejudlced consumer thought
full.
Most visitors to Paris are content to
eat at either the well known cxpcn-
sive restaurants on the great boulet
wards or at the moderate priced Duvals
which rear their dark red fronts in
every thoroughfare in the-capital. pro-
viding good, II monotonous. bin Of
fare at uniform prices. Considerable