HORSE-MEAT

In Europe, especially in France, horse-meat has long been an accepted article of the human diet, the bulk of the supply consisting of lightweight or otherwise undesirable animals, both of domestic growth and imported from South America. It las also been sold—in steak form, sausage, ete.—in the larger cities of the United States. There are many arguments—economie and liygienic — in favor of hippophagy, or the consumption of horseflesh—but the idea is repulsive to the general sentiment of the people of this country.