Proceedings of the Fahmehs' Club. 271 



HoKSE Flesh as Food. 



Mr. Robert Ivins, Attleboro', Bucks county, Pa. — I was surprised 

 on reading the report of the chib of May 12, to see horseflesh extolled 

 as an article of diet, particularly as it came from the president of an 

 Association for the Prevention of Cruelty to Animals, After dej)ictino- 

 the cruelties inflicted on cattle being sent to onr markets from the 

 west, and the inhumanity of persons whose hands they pass through, 

 he introduces horse flesh as beef, to abate the atrocities inflicted on 

 the ox. AVe presume that that valuable animal, the horse, is not abused 

 in his passage to the eastern cities, since the gentleman says nothing 

 about it. We would suppose that there was labor enough for the 

 president and a large number of agents to ameliorate the suflerings 

 of animals which cannot complain, without advocating horse meat. 

 Mr. Bergh speaks of the use of horse flesh in France and England 

 with the eulogy of epicures in favor of its introduction as food. Who. 

 among them would order his faithful family horse, that had served 

 many j^ears with all of his speed and strength, to be slaughtered and 

 prepared for a repast ? Wone, if truly humane. I had rather see the 

 customs of the Chinese adopted, and have our worthless rats and 

 puppies prepared as dainties for epicures, than the noble horse. Even 

 if horse flesh should be considered wholesome and good, none but the 

 wealthy could purchase it. At the present price of horses the meat 

 could not be sold for less than flfty cents to one dollar per pound, 

 unless they appropriate those that are useless for labor ; such as have 

 broken limbs and incurable sores and diseases, for feastino- the hi^h in 

 life. The idea of using our horses for food, after they have labored 

 and saved ns, and helped to raise us to prosperity, -svould shock the 

 sensibilities of almost every farmer in the country. The people of 

 Bucks county would call no man an apostle who would introduce 

 horse beef in this age. 



Bread Making. 



Prof. Hoi'sford, of Cambridge, Mass., gave an interesting account 

 account of bread making, and showing how fermentation is produced, 

 by means of diagrams on the black-board. This was in connection 

 with the exhibition of baking bread in a gas stove oven, from flour 

 and ingredients which he has discovered, by which means bread i.s 

 mixed and baked in a verv short time. 



