INTRODUCTOEY AND GENERAL. 19 



and their giblets; ox tail, pig's tail, fat sheep's tail, kan- 

 garoo tail, beaver's tail. And the entrails again are not 

 despised, whether it be bullock's heart or sheep's heart, 

 liver and lights, lamb's fry or pig's fry, tripe and chit- 

 terlings, goose liver and gizzard, the cleaned gut for our 

 sausages, the fish maws, cod sound, cod liver, and so on. 

 The moufle, or loose covering of the nose, of the great 

 moose deer or elk is considered by New Brunswick 

 epicures a great dainty. The hump of the buffalo, and 

 the trunk of the elephant, are other delicacies. Deer's 

 sinews, and the muscle of the ox, the buffalo, and the 

 wild hog, jerked or dried in the sun, and then termed 

 " dendeng," are delicacies of the Chinese, imported at a 

 high price from Siam and the eastern islands. 



Under the name of sweetbread there is a delicate food, 

 which should be the thyroid and sublingual glands of 

 the ox, but the pancreas goes under the same name. 

 That of the calf is most esteemed, but the sweetbread of 

 the lamb is not unfrequently substituted for it. 



The eggs of different . animals, again, form choice 

 articles of food, whether they be those of the ordinary 

 domestic poultry, the eggs of sea-fowl, of the plover, and 

 of game birds, of the ostrich and emu, of the tortoises 

 and other reptilia, or the eggs of insects, and of fishes. 



A remarkable instance of the increase in the sale of 

 imported ox tongues is afforded by the trade done at 

 Paysandu, a little town in Uruguay, from whence about 

 150 tons are packed in hermetically sealed tins and 

 shipped annually to Great Britain,, 



The Russian tongues received are believed to be prin- 

 cipally horse tongues dried and smoked. Reindeer 

 tongues are another Northern delicacy, of which many 

 are imported, and we also eat in this country sheep's and 

 pigs' tongues. The tongues which are imported dried, 

 require long soaking in cold water before, being 

 cooked. 



Besides the dead meat brought into London, there are 

 received at the Metropolitan and Foreign Cattle Markets 

 an average of 320,000 head of cattle, 50 per cent* 



c2 



