Popular Science Monthly 



539 



If Beefsteak Is Too Dear, 

 Try a Horse Porterhouse 



I'^HINK of buying all the 

 fine meat cuts, from 

 roundsteak to porterhouse, at 

 from six to fifteen cents a 

 pound! It can be done; it is 

 being done. There are Ital- 

 ians, Norwegians, Germans 

 and Swiss in New York who 

 are paying no more than 

 fifteen cents a pound for the 

 choicest steaks. And they 

 are getting meat which for 

 palatability and nutritive 

 value is far above most of the 

 beef tenderloins and sirloins 

 we consume at the prevailing 

 price of thirty-two and thirty- 

 six cents a pound. It is not 

 beef that these wise foreigners 

 are eating, but horse meat. 



The very mention of 

 horse flesh is unpleasant — 

 not because one out of a 

 thousand knows what it 

 tastes like, but because 

 we love the horse and 

 therefore dislike to eat 

 him. Yet the horse is 

 perhaps our cleanest ani- 

 mal. He eats clean food , 

 lives in a clean environ- 

 ment, and keeps himself 

 clean. He is practically 

 free from tuberculosis and 

 many other serious diseases 

 to which our flesh-producing 

 animals are subject. Not- 

 withstanding this, however, we 

 continue to make beefsteak a staple food 

 product, despite the exorbitant prices at 

 which it is sold. 



The one store in New York city, and the 

 only one in the United States, which is 

 selling horse flesh is doing business under 

 the most favorable conditions. The horses 

 are slaughtered under the supervision of 

 veterinarians of the Department of Health 

 and every precaution is taken to safeguard 

 the consumer. Health inspectors are on 

 hand to convince prospective purchasers of 

 the food value and cleanliness of the meat. 

 Indeed, everything is done to overcome the 

 prejudice against it. 



To prevent deceptions, ho other meat may 

 be sold under the same roof with horse 

 meat. To sell it, a butcher must take out a 

 special license. In France and in Germany 



Int. Film Serv. 



Cutting up a quarter 

 of horse flesh for two 

 purchasers. The price 

 ranges from six to 

 fifteen cents a p>ound 



The only horseflesh 

 store in the country. 

 The Department of 

 Health supervises the 

 slaughtering and shops 



horse meat shops have 

 been in business for 

 years. Outside the French 

 shop hangs a horse's head 

 as the trade sign. 

 According to those who 

 have eaten it, some knowing- 

 ly and some unknowingly, horse 

 flesh resembles beef in taste, only it is 

 sweeter. 



The Military Dentist Is No Longer 

 a Luxury But a Necessity 



Until the Canadian troops reached Eng- 

 land with their well-equipped base hospi- 

 tals and dental units, the British looked 

 upon the military dentist as a luxury. 

 Now the military dentist is put on a par 

 with the veterinary surgeon. Even in 

 Australia, where the military authorities 

 were slowest to appreciate the value of 

 dental hygiene, army dentists are now <loing 

 a splendid work. According to a Melbourne 

 paper, operations numbering twenty-five 

 thousand have been performed, and more 

 than ten thousand teeth have been saved. 



