Fully one-third of the animals' weight comes
under this head,--that is, feet, tail, head, and tongue, lungs, liver,
spleen, omentum, pancreas, and heart, together with the intestines. The
rich man is hardly likely to choose much of this food, the tongue and
sweetbreads being the only dainty bits; but there are wholesome and savory
dishes to be made from every part, and the knowledge of their preparation
may be of greatest value to a poorer neighbor. Both ox-tails and head make
excellent soup. Tripe, the inner lining of the stomach, is, if properly
prepared, not only appetizing but pleasant to the eye. Calves' feet make
good jelly; and pigs' feet, ears, and head are soused or made into
scrapple. Blood-puddings are much eaten by Germans, but we are not likely
to adopt their use. Fresh blood has, however, been found of wonderful
effect for consumptive patients; and there are certain slaughter-houses in
our large cities where every day pale invalids are to be found waiting for
the goblet of almost living food from the veins of the still warm animal.
Horrible as it seems, the taste for it is soon acquired; and certainly the
good results warrant at least the effort to acquire it.
VENISON comes next in the order of meats, but is more like game than any
ordinary butchers' meat.
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