The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1906-04-13

and L found it delicious"
The natives of nearly all parts of
+ Africa are exceedingly fond OF white
ants as a dish On one occasion, while
/ camping on the banks of the Zouga,
! Livingstone was visited by a chief, and
as he was at dinner at the time, he
gave him a piece of bread and some
preserved apricots. The chief seemed
/ to relish it very much, and Livingstone
asked him if he had anything equal TO
/ that in his country. All" said he,
/ did you ever taste white ants?" Liv-
/ ingstone assured him that he had
never tried that delicacy. well, if
/ you had" replied the chief, licking his
mouth with pleasant memories. you
never could wish anything better
When the white ants cast off their
! colony of winged emigrants. a canopy
| is erected like an umbrella over the
ant hill. AS soon as ants fly against
the roof they tumble down in a show
er, and their wings instantly become
detached from their bodies. They are
then helpless, and are swept up III
baskets to be fried, when they make a
very palatable food
Another nglishman-why is it al
ways an Englishman to whom these
original and courag eous tastes are at
tributed?-a Englisman averred that
boa constructor, properly cooked, was
| better than the best veal, being nearly
all breast. And yet the boa constric-
tor has no mercy on the calf. This
recalls some curious and cruel Gust onS
of our English forefathers, who killed
animals by slow and terrifying proc
esses, in order that their flesh should
be made tender by muscular agony
and mental distress. 1t is probable
that the struggles of creature slow
ly killed by torture soften it's muscles.
The flesh of hunted hare is more
tender than the flesh of a hare shot I'M
aWareS.
Bulls We're baited with dogs, not so
much for the barbarouS pleasure of
witnessing brutal conflicts as for the
incarceration of the beef, which would
have been less eatable had the ami
mails been killed quickly with knife
and bludgeon. While bull batting was
still sanctioned in England as a whole
some culinary process, our ancestors
intenerated pigs by whipping them to
death, treatment that produced the
requisite bodily commissions and men
tai distress sin the dying animals.
Hence it was usual with the old Eng
ilSu " iiy q iIcNh at pctI pun
try and ''crammed BIRDS
While the French menagere will rave
over dozen snails served in the shell,
the dainty japanese viii quietly relish
her wishinaku and bowl of chic-chic,
and the practical German hausfrau sur
prises her husband with the juiciest of
roast pork and picked pigs feet on
the side
Goulash with plenty of paprika is the
Hungarian's delight, while the dark
eyed daughters of Italy will not be
happy unless they can offer their fam
lilies a genuine feast, including salam1
sausages, olives and extra well cheesed
spaghetti or risetto. A fragrant after
dinner cigarette accompanied by a very
small glass of vodka is the usual indulg-
enco of the Russian woman after
Thanksgiving dinner
A French woman in New York finds
the greatest pleasure in cooking her
husband rabbit that has been ex-
posed to the air until it takes on a
certain gamv odor. To this sdelicacy
she adds some cocks combs fried in
sweet butter. On Christmas Day she
will serve monsieur some real tripe or
a dozen big vineyard snails. New Or
leans imports snails from France in
barrels, protected by wire netting to
prevent this succulent article of diet
from creeping out.
These things would seem droll to an
esthetic dainty, and perhaps to Luz
eullus, whose appetite craved humming
bird tongues.
All the world worships the regulation
turkey-the ideal bird for Thanksgiv-
ing, Christmas or any other occasion,
when stuffed with oysters or chestnuts;
and when you have no chestnuts handy,
you might substitute the Life and
Anecdotes of Chauncey Depew
Philadelphia scrapple is eaten all
over the world. 1t used to be made
by the Pennsylvania farmers, but it
is now made practically altogether by
the scrapple trust, which turns out |
thousands of pounds daily from the |
first frost till the spring thaw.
This delectab1e stuff is made of pigs |
heads, !ivers, pork, sage, thyme and
dozen other ingredients. The meat is !
first boiled on the bone in watts as large
as swimming pools. Then it is cut up !
into chunks the size of your fist, by
rows of bare armed experts with scimi- |
tars. Then it is ground to a gray pow !
der in steam power grinding machines. |
Henry Seelinger, prominent saloon |
keeper and restaurateur in Norfolk. !
Va, eats muskrat, very much to the ,
amusement and disgust of his aesthe- |
tic patrons.
When Admiral Sigsbee's squadron
was cruising in the Caribbean Sea, in
1904 and the spring of 1905 the officers =
of his flagship, the Newark, found that
bark salad was not only edible but was
quite palatable This remarkable food
was made from the bark of a tropical
tree, and much enjoyed by the natives
along the coast The rough or outer
part is Clipped off, and the inner por-
ton chopped into fine slices and made
into a salad dressed with oil, spices,
etc.
Shark fin is popular dish with
the Chinese and a few old seamen.
Goychee Sharks fin, fried or in soup>
and birds nest soup are common
items on a Chinese menu card.
A dish made of the stomach of
or fT1iyed with seal |