The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1905-03-10


m in Paris, writes the CORE
4e6aoeeo0ox spondent of the New York
Tribune. Partisan students
clerks. shopgirls, 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" bu,
which, to use the words of NJ. PelIetan
Minister of Marine. who presided this
week at the opening banquet of the
Paris Municipal Equine Slaughter
house, has now become "the nob,est
conquest of the pot au feu for the
welfare Of the workman" NJ. Pelican
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 ia
the feast, and not, as was humorous]v
suggested by M. Mougeot, Minister of
Agriculture, in gastronomic revenge
upon the memory of the hussars of
Pichegru, who captured the Dutch
feet as 1t lay frozen in the waters Of
the Texel. BY the courtesy of the
municipality of Paris 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 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 "horsetail SOUP" "consomme du
cheval la Decroix," "filet de cheval
a la Geoffroy -saint-Hilaire," horses
liver "saute la graisse de cheval,"
vegetables cooked in horse fat, horse
bacon. fried or drilled, and bewildering
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 ard spacious equine slaugh-
ter house. built upon the latest hygienic
principles, is situated in the distant
southwest corner of Paris known as
Vanguard, which comprises the Fiji
teenth ACCOMPLISHMENT, 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-
TEN in connection with the Seine, and
n plentiful supply of pure spring water
ENSURES tie thorough cleaning of the
flesh while being prepared for daily
distribution to the fifty horse butcher
shops situated in the different quarters
of Paris. The new abattoir owes its
origin to the Hippophagic Butchers
Company of France, and will become
the property of the municipality in
seventy-five years. time. Some idea of
its size will be obtained when it is
added that the stables can accommO-
date 300 horses, and it looks as If the
horse butchers were looking forward
to boom in their particular trade.
But, although horses have never had
a slaughter house Of their own, their
flesh enters largely into the bills OF
fare of 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 It's
flesh is more digestible than other flesh |
foods Against this must be set, how
ever, the trifling inconvenience that
its appearance is distinctly unappetlz-
ing, for no amount of grilling can dis
guise the fearsome network OF small
yellow veins which often cover the
surface of a horse steak and which
are calculated to daunt the most Zero
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
be large number of persons
who, consciously or unconsclously'
make many meal of horsehesh.
Nominaly it's sale is restricted to 3oo
snecially licensed butchers, but good
deal of it is probably pa!med OH on
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
inf draught oxen, and the two are SOLD
If similar prices. The cheap restaura-
tn,,r like the unlicensed butcher, does
not label the Wand otherwise than by
Tho polite name of "bifteck.' only us
,ricn os marked on the little slate
which does duty for menu shoulu
make the prejudiced consumer thought
full.