623 
MISCELLANEA. 
HORSEFLESH FOR FOOD. 
M. Isidore Geoffrey St. Hilaire has just delivered two new 
lectures, at the Museum d’Histoire Naturelle, Jardin des 
Plantes, Paris, on his favorite theme of introducing horseflesh 
as an article of food. He, as on previous occasions, cited 
Liebig to prove that the food of man must contain a certain 
portion of azoted substances, and he showed that horseflesh 
is rich in azote. He also stated that M. Chevreul, the emi- 
ment chemist, has proved that horseflesh contains more crea- 
tine than oxflesh. He argued that as the horse lives on 
herbs, there is nothing in his flesh which can render it un- 
wholesome or repugnant. After saying that Hippocrates 
was favorable to the use of horseflesh, he quoted from Baron 
Larrey’s Memoirs to show that in the siege of Alexandria 
that eminent surgeon caused horseflesh to be given to the 
soldiers, and even to the sick, and that they derived great 
benefit from it. He stated that in 1811 the Conseil de 
Salubrite of the capital strongly recommended the use of 
horseflesh for food. And he reminded his hearers that it is 
now and always has been the principal article of food of the 
peoples of Asiatic Tartary, and is used in Siberia, in Persia, 
and even in China. He also reminded them that horseflesh 
was generally used in Europe until Christianity was esta- 
blished, and that even now in Copenhagen, in the principal 
towns of Germany, and in Belgium, it is publicly sold. He 
added that, in 1854, the flesh of 1 180 horses was eaten at 
Vienna, and that at present not fewer than 10,000 of the 
population of that city use horseflesh. He concluded by 
stating that the importance of adopting horseflesh for food 
may be judged of from the fact that out of 3,000,000 horses 
in France, 267,000 are killed annually (without counting 
those that die of maladies), and that each horse produces 
about 224 kilogrammes of flesh. The kilogramme is equal 
to 2*22 lbs. 
LARDED FILLET OF QLD HORSE, 
An interlude, consisting of an excellent fricandeau a chi- 
coree, and a delicate fowl with white sauce, enabled the ex- 
perimenters to await patiently the roast joint of horse ; the 
fillet of the animal, which had been slightly marine and richly 
larded. An explosion of satisfaction ! Nothing can be 
finer, more delicate or tender. Fillet of roe-deer — of whose 
