Proceedings of the Farmees' Club. 213 



directors and owners of these mobile inquisitions, tliey that hold in 

 their hands the power of affording to these poor wretches the nourish- 

 ment which God and nature declare indispensable, wickedly and 

 meanly trusting to chance or the power of animal endurance, day 

 after day and year after year inflict these dreadful torments on 

 uncomplaining brutes, and thus endanger not only the health but the 

 moral and mental attributes of mankind. For what end ? To add 

 still greater luxuries to their already pampered existence. If there 

 be any doubt on this subject, let the skeptic take passage, as three of 

 the society's agents have done, and observe the fearful treatment 

 inflicted on the helpless and submissive victims of mammon. Having 

 done this, notice the brutal manner of overloading them in this city ; 

 the clubbing, the breaking of legs and horns ! Go with such as can 

 stand, to the cattle-yards where they are imprisoned, still deprived 

 of food and water, left without shelter from either sun or storm. 

 And finally, if you have the courage and then nerve to witness the 

 last act in the barbarous tragedy, go to the shambles and look at the 

 suj^reme and concluding torments which the monsters heap upon the 

 creature, which the day following appears as food upon our tables. 

 It is on account of the atrocities of this mode of supplying flesh to 

 this city that I have of late been investigating the question which has 

 so deeply interested the French nation. I refer to the propriety and 

 wholesomeness of cooking tlie flesh of horses for food. In this, I 

 know I meet a deep-seated prejudice. But the ofiice of civilization 

 is to conquer prejudice. lS"ot long ago the eminent director of the 

 Veterinary School at Alfort, Mr. Eenault, gave a banquet to some of 

 the leading physicians, directors, soldiers and journalists. Dishes of 

 liorse meat and of beef were arranged side by side upon the table, all 

 cooked by the same chef; the former taken from a horse that had 

 been killed because of paralysis of one of its limbs, the latter from a 

 young steer, Tlie testimony of those who partook was as follows : 

 First. The soup of horse meat is superior both in respect of aroma 

 and taste to that of beef. Second. The flesh of the horse boiled is 

 firmer and more dry than that of the ox, and its flavor very agree- 

 able. Third. Horse meat roasted is delicious, its smell resembles 

 venison, to which it is not inferior. There must be a beginning of 

 everything, and so a horse dinner has lately been served at one of the 

 great hotels of London. A gentleman present thus speaks of it: 

 " For my part I will snnply say that horse flesh appears to me to be 

 excellent food. I wish nothins: better for dinner. It is fine in tex- 



