22 ANIMAL FOOD EESOXTECES OF DIFFERENT NATIONS. 



At the five slaughter-houses there were killed for 

 food: — 



Oxen 159,916 



Cows 47,517 



Calves 160,184 



Sheep 1,343,852 



Goats 298 



Pigs 154,477 



Horses 4,041 



Asses and mules 612 



The meat sent out for consumption yielded by these 



animals was — 



Kilos. 

 Beef , veal, and mutton ... ... ... 101,116,269 



Pork 12,312,745 



Horseflesh 1,010,250 



114,439,264 

 Of this quantity all but 5,500,000 kilos., sent to the 

 suburbs, was consumed in Paris. 



The population of the city in 1872 was 1,851,792, and 

 in 1881 it was 2,269,023. 



A peculiar feature of the business in the French 

 slaughter-houses is that of blowing up the carcass as 

 soon as the head and legs are cut off, which is done as- 

 follows : The body being placed on the dressing frame, 

 an incision is made in the breast near the neck, and the 

 nozzle of a bellows inserted. A man then works the 

 bellows for about fifteen minutes, until the whole carcass 

 is swollen out like a small balloon. The reasons given 

 for this are that it makes the meat look better, more 

 plump than it otherwise would, and that it enables the 

 person who skins the carcass to get the hide off quicker 

 and easier, without injuring it. All bullocks, calves,, 

 sheep, etc., slaughtered in these establishments are blown 

 up in this manner. 



The imports of meat into France were in — 



Beef. Salted and cured Pork. 



Kilos. Kilos. 



1879 5,850,000 35,675,000 



1880 7,519,000 38,713,000 



1881 6,741,000 19,710,000 



