A PATE DE PERIGUEUX. 155 



man. On this point, however, I cannot speak from 

 actual experience, although my feeder confessed to 

 having tasted a slice from the round of a young 

 fresh colt, which he pronounced to be as good, 

 and sweeter than a beef-steak. But as horses and 

 bullocks feed precisely alike (the chewing of the 

 cud being excepted in the former), there is no 

 valid reason why the flesh should not be equally 

 wholesome. 



Crabs and lobsters, the scavengers of the sea, 

 are considered great delicacies, notwithstanding 

 they subsist upon all kinds of impurities; and 

 although it is not necessary to extend our re- 

 searches too far, we should not allow prejudices to 

 convert horse-flesh into the most disgusting of 

 animal flesh. By this I do not mean to advocate 

 its use as human food, but merely to show that 

 there is nothing objectionable in its being given 

 to hounds. Were it known how many of the 

 beautiful white chickens are fed which claim so 

 much attention on our festive board, or the ingre- 

 dients of a pate de Peri^ueuw very minutely 

 examined, they would lose somewhat of the favour 

 so generally bestowed upon them. For myself, I 

 must declare that, having once met with a suspi- 

 cious-looking morgeau under one of these fashion- 

 able crusts, to which, by turning and contemplating 



