Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1914-06-19
GAINS IN FAVOR
Horseflesh is Wholesome, Nutritious
and Contains no Tubercular
Germs

world. 1t would have been strange
indeed if ancient races had not made
use of the flesh of an animal which
inspires no instructive repugnance
and which may form a most valuable
source of sustenance. In their inter
esting book on the "Cheval-Aliment"
written some excellent pages on this
subject, from which is culled the fol-
lowing:
The horse, in a wild state, say the
authors, would naturally in former
times, like any other piece of game,
be coveted by the hunter. The ami
mails reduced to the domestic state,
the idea of eating their flesh would
be easily adopted.
AS matter of fact. intricate re-
searches have shown that man as a
hunter in the quartenary epoch-the
stone age of paleolithic period-was
accustomed to regard horseflesh as his
favorite food.
Most of the great nations of anti
guilty were hippohagous. The Persians,
rich and poor, fed on horseaesh
Among the Greeks and Romans it was
one of their choicest viands. Ptolemy
and the Greek geographers gave the
Sarmates the name of Hippohagi.
Chinese, IManchurians, Cossacks
and Kalmucks still hold hippophagy
in honor. In China, for instance, the
people eat all horses without excep-
ton. According to Father Duhalde,
the people become partial to horse
flesh, although the animals may die
of old age or disease.
Mungo Park relates that the ne
groes hunted wild horses and were
fond of their flesh. The traveller Phil
ips says that in the kingdom of Guida
horses We're bred as cattle intended
to serve as food.
At the present day horses that are
slaughtered for consumption are not,
like oxen and sheep of the butcher,
animals specially reared and fed with
a view to their use as food. If pro-
duced under such conditions, the flesh
of the horse would be sold at a much
higher price. The butcher makes use
only of horses which are rendered un-
fit for draught work, by age, hard
work. accident or even disease.
The greatest number of horses
slaughtered for consumption is sup
piled by agriculture. Cab and omnibus
horses, which become unfit for work
in a short time, are sold compare
lively young to the horse butcher and
are consequently much appreciated.
The leading horse butchers have
agents who travel through the country
and visit fairs. In Paris the horse
market has become almost exclusive
ly the source of supply for hippophagy.
The sex. breed and mode of feeding
the animals modify the quality of
their flesh. Horses of fine breed, fed
on corn, are more in demand than
common horses, fed on ordinary fod-
der. The muscular parts are more
developed in stations. Geldings and
mares are generally fatter.
The color of the coat also comes into
account, as white or gray horses have
the reputation of being often subject
to a special affection, melanosis. But
age, contrary to what occurs with
other species of animals, appears to
have no influence on the tenderness
of the flesh.
A horse weighing 100 pounds is to-
day worth from $50 to $40. Its value
has doubled during the last 10 years.
A lean horse, which. after the bones
are removed, will yield scarcely 1926
pounds of flesh, is still worth $50.
At present the very worst horses will
fetch at least $40. Fifteen years ago
they were worth only $5.
A horse weighing LOO pounds, of
which the omnibus horse is a type,
will give 60 per cent of flesh. A min
imum estimate of the amount receiv-
ed for the flesh aud hide would give
| $46.50.
This sum is sufficient to act as an
inducement not to allow the poor
beast to work until it is completely
exhausted, when it would be fit only
to be sent to the knacker and would
fetch almost nothing.
In the retail sale of horsefesh pre-
cautions are taken which tend to pre-.
vent fraud and confusion. These meas.
ures provide for the carriage of horse.
flesh from the abattoirs to the retail
shops in special vehicles; the feel
must not be detached.
There are regulations concerning
the sale in special shops indicated by
a sign in large characters and on the
duty of restaurant keepers and vend'
ers of food products to indicate clearly
the nature of the products containing
horsehesk.
The extraordinary development o
hippophagy in Paris is not only con
cerned with the consumption of horse
flesh bought at a shop, but especially
with the ever increasing industria
use of equine flesh in the form of sau
sages and pharmaceutical products