Horse Meat

"You never ate horse flcsh, I stpposc?" said Lieut. Eussell, of the Seventh United States cavalry, to a St. Louis Globc-Democrat man. "I have seen the time wlien I ate it with genuihe relish, and that, too, without any salt It was ia 1877, during Gen. Miles' Nez Perces eampaign. We had fohowed the renegados up the Missouri to itseonfluence with the Yellowstone, and the chase was so fast and exciting that we didn't realize how low our larder was getting until it' was drained, and we were getting too far away from the bese of supplies to replenish" it. The game had all been driven out of the country ahead of us by the fleeing Indians, and when we flnally caught up with the redskins and foreed them to fight we had almost nothing to eat for several days. We captured about seven hundred ponies from the Indians, some of them so round and sleek and fat as to appear to us the finest meat in the world. Our butchers killed the youngest and fattest of the ponies that night after the battle, and as soon as they were skinned and dressed we had a feast that would have made Lucullus turn green with envy. We lived on thispony meat several days. It was cooked without salt and roasted over a 6pit, like a barbecued beef. The meat had a peculiar sweet taste, not at all palatable when I think of it now, and it was so fibrous that we could pull it apart in great strings. But it kept us from starving, and I therefore can heartily recommend pony meat to people in dire straits."