There even exists, in the capital of Denmark,
a privileged butchery, placed under the
surveillance of the veterinary school, where
horse-flesh only is sold, at the average price
of twelve centimes, or not five farthings
a-pound. Thus, the use of horse-flesh is
gradually recovering from its long interregnum
of disuetude ; and it is remarkable that
it should have been first re-commenced by
the very people who were the last to abandon
it. Besides Denmark (where, as we have
said, this nutritious substance is sold with
the approbation of the government), Belgium
may be quoted as having, for several years
past, partially followed the novel example.
The Austrian government has also recently
authorised the public sale of the same alimentary
material. In Sweden, according to M.
Sacc, the use of horse-flesh is rather common
than not. The wealthy classes even eat a
morsel of salted horse with a glass of wine
before dinner, to excite their appetite.

All that is now wanted to inaugurate the
movement is a grand banquet of equestrine
viands; but the fact is, that the ice is
already broken, as recorded in the following
episode:—

"Do you like horse ? "

"What do you mean ? "

"I mean, do you like the meat of the
horse?"

"I certainly have never eaten any."

"Will you taste it ? "

"ls it good?"

"Excellent. Be persuaded to try it."

"Where, and when, can I eat a sample of
horse-meat ? "

"At my house, on Saturday evening, at
six o'clock. Horse-soup, boiled-horse, and
roast-horse. Will that suit you ? "

"I accept the invitation."

Such was the little colloquy which took
place on Tuesday, at the close of the sitting
of the Academy of Medicine, between M.
Renault, the able and learned Director of the
Imperial Veterinary School of Alfort and
myself, Amédée Latour. (These names are
not fictitious.)

I confess that, between Tuesday and Saturday,
I was obliged to screw up my courage a
little. Why indeed, said I to myself, should
we not eat horse ? In what respect can the
flesh of that handsome animal be more
repulsive than beef or mutton, or meats
supplied by unclean creatures, such as pigs and
ducks? How many occasions are there when
horse-flesh might enter, as an accident or a
supplement, into the national diet! A serious
economical question, perhaps, lies hid beneath
this fact. Let us help to solve it in our
humble sphere. The high price of butchers'
meat is a real public calamity. If it were
possible to introduce horse-flesh into general
consumption, meat, which is the veritably
nutritious article of food, would be more
obtainable by the masses. By such wise
considerations as these, I tried hard to overcome
the little bit of repugnance which I still
felt—the instinctive dislike which man
entertains for all unaccustomed articles of food.
I confess, besides, that I took the precaution
to breakfast sparingly, that the sharp edge of
hunger might make me less fastidious ; and,
in fact, I arrived at Alfort in a very satisfactory
disposition of appetite.

The moment of the bold experiment arrived.
A word at starting about the experimenters:
There were, M. Renault, the amphitryon,
who was no novice in the matter, and who
professes a great respect for horseflesh; that
very morning he had breakfasted off the sauté
liver of the animal, and declared that it proved
deliciously good. M. Renault made the
experiment with the certainty of success. M.
the Professor H. Bouley, the lively and
clever opponent of M. Malgaigne touching the
effects of setons. This experimenter did not
appear so warm as his colleague in the praise of
horse; he confessed to some obsolete remains
of repulsion; he was no novice either, and he
did not seem to retain a very engaging
souvenir of his former experience. M. Reynal,
chef de clinique, author of a very interesting
work on the poisonous properties of brine
pickle, who openly participated in M.
Renault's prepossession in favour of horseflesh.
M. Robinet, of the Academy of Medicine, the
terrible but amiable exterminater of new
and secret specific remedies. M. Foubert,
the head of the Bureau des Subsistances at
the government office of agriculture and
commerce, a person seriously interested in.
the question. M. Prevost, the head of the
Bureau of Agriculture, in the same office;
M. Barral, Professor of Chemistry, the faithful
editor of Arago's works, together with
one of his friends, whose name I have stupidly
forgotten. A lady,—yes, delicate young
gentlemen,—an amiable and charming lady, who
set us all an example of resolution and
courage. Finally, the reporter of the
proceedings.

Another word on the subject of the
experiment. It was an old horse, who, after
three-and-twenty years of good and loyal
service, had the misfortune to be attacked by
paralysis of the hind quarters. He was fat,
and, you may be sure, exempt from the slightest
suspicion of disease. He was slaughtered on
the Wednesday previous. The experiment
was, therefore, not made under the most
favourable circumstances; and M. Renault
observed with reason, that the flesh of a
young horse would assuredly give more
satisfactory results.

The experiment began; M. Renault had
made admirable arrangements. Beside the
subject of experiment was placed the point of
comparison: horse soup—beef soup; boiled
horse meat—boiled beef; the same quantity,
the same category—judge and compare.
Nothing can be better planned.

Bouillon of Horse.—General surprise! It
is perfect, excellent, well-fed, full of body,