12 HIPPOPHAGY. 



riment begins. M. Eenault has most intelligently made 

 the arrangements. Side by side are the subjects to be 

 experimented on the matters to be compared. 



" Horse-soup Beef-soup. 

 Horse -boil Beef -boil. 

 Roast-horse Roast-beef. 



le The same quantity, the same sort judge and com- 

 pare nothing better. 



lc Horse-soup general astonishment ! It's perfect ! 

 it's excellent ! it's feeding ! it's like venison ! it's aro- 

 matic I it's rich- tasted ! it's a' first-rate and admirable 

 soup ! 



" The beef-soup is good, but comparatively inferior, 

 of less marked gout, less flavoured, less tasty. The 

 jury unanimously find that the horse yields soup of 

 superior quality, that it is impossible to distinguish the 

 taste of it from that of the richest beef-soups, and that 

 persons not warned could not find out the difference. 

 The same colour, the same clearness. 



" Boiled-horse the flesh is browner than beef ; it is 

 drier, and less resisting under the teeth ; no particular 

 taste ; it is the taste of boiled beef, but not of the first 

 class. I have eaten better beef, but also much worse. 

 Upon the whole, it is very eatable ; poor people who 

 buy inferior beef, or cow-beef, would find a very sen- 

 sible difference in favour of boiled-horse. 



" Roast-horse. It is the chine of the animal slightly 

 salted and highly spiced. An explosion of satisfac- 

 tion! Nothing finer, more delicate, or more tender. The 

 fillet of venison, whose aroma it recalls, is not its supe- 

 rior. It's perfect in all points. 



"Summing up: Soup superior. 



Soil good, and very eatable. 

 Roast exquisite. 



" Is not this a very interesting experiment ?" 

 Truly yes, say we. And here is another, rather 



