The star. (Reynoldsville, Pa.) 1892-1946, 1905-03-08


&w xX in Paris, writes the CORE
&i;SGestto3S>4s;lk &i;SGestto3sSS4lk spondent of the New York
Tribune. Partisan students,
clerks, shopgirls, employees and work
ing men and women, knowingly or un-
knowingly, subsist largely upon the
meat of the animal described by Button
as the nobest conquest of man." but
which. to use the words of NJ. Pelletan,
Minister of Marine, who presided this
week at the opening banquet of the
Paris Municipal Equine Slaughter
house, has now become "the noblest
conquest of the pot au fen 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 gastronomic revenge
upon the memory of the hussars of
Pichegru, who captured the Dutch
| fleet as it lay frozen in the waters of
the Texel. BY the courtesy of the
municipality of Paris a Tribune re-
| porter participated in this memorable
| horsefesh dinner, which took place in
| the stables of the newly constructed
equine slaughter house, in the centre
| of which stands a superb bronze bust
| of Emile DecroiZ, "apostle of horse
meat and founder of the league against
| the use of tobacco" Eight hundred
| guests sat down at the dinner, which
began with donkey sausages, followed
by "horsetaii soup" 'consomme du
cheval a In DccroiX," "lilet de cheval
Il Ia GeOlrroy- y-Saint-IIilaire," horses
| liver "saute la graissc de cheval,"
vegetables cooked in horse fat, horse
| bacon. fried or griled, and bewilderrg
varieties of smoked horse chops, horse
sausages, stewed horses ears and salt
petred horses tongue. These dishes
were insidiously preceded by "horse-
neck cocktails" and supplemented by
champagne, which inspired several
timid guests with the requisite courage
to partake of a formidable pate of
horse giblets and other equine odds,
ends and inside mysteries encrusted
in pastry and surrounded by horsefoot
jelly.
The new and spacious equine slaugh-
ter house, built rpon the latest hygienic
principles, is situated in the distant
southwest corner of Paris known as
Vaugirard, which comprises the Fif-
teenth ACCOMPLISHMENTS. or ward. The
slaughter house is reserved for horses
only, and brisk business is already be-
ing carried on within its imposing
walls. 1t is the finest establishment
of the kind in Europe. 1t is provided
with a cleverly devised irrigation sys-
tenn in connection with the Seine, and
n plentiful supply of pure spring water
insures the thorough cleaning of the
flesh while being prepared for daily
distribution to the fifty horse butcher
shops situated in the different quarters
origin to the Hippophagic Butchers
Company of France, and will become
the property of the municipality IN
seventy-five years time. Some idea o
its size will be obtained when it /!
added that the stables can accommo
date 300 horses, and it looks as if the
horse butchers We're looking forward
!. to a boom in their particular trade.
But, although horses have never hat
slaughter house of their own, thei
flesh enters largely into the bills o
fare of a large number Of cheap res
taurants. According to the first pro
pagandist. Emile DecroiX, whose bust
appropriately enough, now adorns th
; facade of the new abattOir, the flesl
, of the horse presents two great advan
tages over beef. in that the horse i
T, not liable to tuberculosis and that it
flesh is more digestible than other flesl
: foods. Against this must be set, how
ever, the trihing inconvenience tina
its appearance is distinctly unappetiZ
ing. for no amount of grilling can dis
guise the fearsOme network of smal
, | yellow veins which often cover th
surface of a horse steak and whicI
= | are CulCuldiCu W uVuht lllc lhoSI ioiN
= cious of appettes. But If tabOoed b.
the epicure, the fact that 10000 horse
+ are killed and eaten annually in Pari
, alone proves abundantly that ther
: must be large number of person
, who. consciously or unconsciouSlN
I make many n meal Of horseflesl
: Nominally its sale is restricted to 30
I specially licensed butchers. but a goo
, deal of it is probably pa!med off o
inexperienced housekeepers as tn
+ third class beef sold by most butcher
, to their poorer customers. Indeed
there is n close resemblance betwee
, horse beef and that furnished by worl
+ out draught oxen, and the two are sol
= at similar prices. The cheap restaur;
teur. like the unlicensed butcher, doe
, not label the Wand otherwise than b
/ the polite name of "biftcck.' Only il
+ price. as marked on the little slat
/ which does duty for Il menu shouI
: make the preiudiced consumer though
: ful.
;. Most visitors to Paris are content
S eat at either the well known eXpel
S | sive restaurants on the great boul
y. wards or at tle moderate priced Duva