APPENDIX. 399 



fashion can suggest; treasures of art rivalling those of Italy, 

 and attractions in literature and science, miisic and the drama, 

 such as are found nowhere else in the world, bring together at 

 this point persons from all parts, who have the time and money to 

 gratify their respective tastes. 



In short, Paris is a city of pleasure, toward which all the 

 pleasure-seekers of the world gravitate. Here one finds more 

 politeness and culture, more wit and wisdom, more vice and virtue 

 (perhaps) than in any other place on the face of the globe. 



PABISIAH- PEOTJLIAEnrES HOESEMEAT AS FOOD- 



CHEEIE DE CHEVAL." 



The French people are original in more ways than one. Pio- 

 neers in many of the walks of science and art, they are absolutely 

 pre-eminent in that of alimentation, and the variety of things 

 which they utilize as articles of food is something surprising. 

 Dealing largely in food products, I naturally take an interest in 

 and endeavor to be an authority upon articles in this line. So 

 when my eye met the following article in Galignam,i, I forthwith 

 determined to investigate its truth ; if possible, visit an abattoir 

 and see what kind of horses were utilized in the way described, 

 and test the " nom'ishing " properties of horse-meat by personal 

 experience : 



HIPPOPHAGT. 



" The Committee for Propagating the Use of Horseflesh as an Article of Hu- 

 man Food has issued the following notice : ' The prevalence of cattle disease in 

 different countries of the Continent having determined the British Government 

 to prohibit the importation of oxen, cows, and sheep into England, we think the 

 public may be usefully reminded of the fact that the employment of horse- 

 meat as an article of food has for some years made rapid progress in France. 

 Thus, at Paris, the first butcher's establishment for that aliment having been 

 opened in 1866, already in the following year 2,153 horses, mules, and asses had 

 been killed for consumption ; and the number rose gradually to 2,658 in 1869 ; 

 5,732 in 1873 ; 6,865 in 1875 ; and 8.693 horses, 643 asses, and 35 mules in 1870 ; 

 the number of butchers' establishments for this article of food being fifty-eight 

 on December 31st last. From Paris the use of horseflesh has spread rapidly to 

 all the chief tovms of France, and veterinary surgeons are appointed by the 

 government to examine horses in the same way as cattle. The price of siioh 

 meat is materially lower, notwithstanding the fact that it is most nourishing. 



