OCR Text |
Show Row Horse Tastes. Nineteenth Century. Physically it may. be distinguished from boef or mutton by its appearance. It is coarser iu the grain than beef. In this respect it resembles bull beef more than any other. It is darker in color and looks more moist than beef. It has a peculiar smell and a peculiar sweetness sweet-ness of taste. Its flavor is generally considered to be half way between the flavors of beef ane game; it is something like the flavor of hare. One reason why horse flesh is as a rule darker in color than beef is that horses which are pole-axed, or which have died from injury, disease or old age, are not properly bled and dressed by the slaughterer. It is, however, by its fat that horse flesh is most easily distinguished. The fat of horse flesh is most easily distinguished. The fat of horse flesh is not generally mixed with the lean. It is yellow in color. It looks more moist than tho fat of beef. It saon melts and soon becomes rancid. Consequently, Con-sequently, unless a rapid sale is affected or the fat removed, an advanced price must be charged in order to secure the butcher from-loss of unsold meat. Lastly, horse flesh can be distinguished distin-guished from beef by its chemical characteristics, char-acteristics, and it is in this way that it may be recognized when mixed with other substances. Who can tell, except the except the chemist, what are the component parts of a sausage polony or saveloy. Or who can tell by taste what those parts are? We do not judge by taste; we judge by flavor, anil in the making of flavor to use Sam Weller's phrase "It's tho seasoning as does it." |