A Dinner Of Horse Flesh

" I went on Saturday," writes a Paris correspondent, "to a horse-flesh dinner given by M. Dncroix, Veterinary-inChief to the Etat Major of Paris. It was prepared by an ordinary cook, the host wishiug hisguests to know that the food placed bef ore them owed none of its palitable virhies to extraordinary culinary snience. Everything except the sweets at dessert were of Chevaline extraction. I thouglit the soup better than bouillon made i'rom beef. The bonilli was very tootlisome; ' Oheval a la mode ' was also excellent; but the crowniag dish was must filet, which was very tender and succulent. Tliere was no flavor or odor tliat in the remoteet way reniinded one of the stable. ' ' The weak point of the f east was the salad, which was dressed with oil taken froni the horses' feet. M. Ducroix is an enthusiast, and dreams of nothing less than cheapening meat, and rendering the lives of horses tolera lile by getting peo pie to become hippopophagists. If th ultímate fate of the horse was to be sen to the butcher's shambles instead of t the sliiugliter-house, cabmen. he opines would bc more merciful to the beaet they drive, and the poor would be aM to fall back from dear beef and mutton npon chenper and more nutritive meat Since hippopophagy has been intro duced here, more than 12,000 horses an nually have fallen into the stewpans anc soup pots of the French capital. It ap pears, indeed, that the supply is scarcel; cqual to the demand. " Ou sitting down I feit, I confess somewhat nervons. It occurred to m tliat several chevaline diseases wer propagated by inoculation. M. Ducroix, wlio suspected my misgivings, informed me that the inspeetion of horsetlenh for tho ilesli marKet is more close than that of beef. The living animal has to pasa a veterinary suigeon, and, wilfi it is reduced to tho eondition of butcher's meat, ifc is ngain subjected toa microscopio examination. Some inembers of the Society for the Protection of Animáis have invited M. Dueroix to London to makc arrangements with them for a liorse-flesh banquet at the Orystal Palace, prepared by a French cook." -