The blood is used by the sugar-refiners, and by the fatteners of poultry, pigeons, and turkeys (which devour it greedily), or else for manure. When required for manure it is dried—20 lbs. of dried blood, which is the average weight, being worth 1s. 9d. The fat is removed from the carcass and melted down. It is in demand for the making of gas, of soap, and (when very fine) of—bear’s grease; also for the dubbing or grease applied to harness and to shoe-leather. This fat when consumed in lamps communicates a greater portion of heat than does oil, and is therefore preferred by the makers of glass toys, and by enamellers and polishers. A horse at Montfaucon has been known to yield 60 lbs. of fat, but this is an extreme case; a yield of 12 lbs. is the produce of a horse in fair condition, but at these slaughterhouses there are so many lean and sorry jades that 8 lbs. may be taken as an average of fat, and at a value of 6d. per lb. Nor does the list end here; the dead and putrid flesh is made to teem with life, and to produce food for other living creatures. A pile of pieces of flesh, six inches in height, layer on layer, is slightly covered with hay or straw; the flies soon deposit their eggs in the attractive matter, and thus maggots are bred, the most of which are used as food for pheasants, and in a smaller degree of domestic fowls, and as baits for fish. These maggots give, or are supposed to give, a “game flavour” to poultry, and a very “high” flavour to pheasants. One horse’s flesh thus produces maggots worth 1s. 5d. The total amount, then, realized on the dead horse, which may cost 10s. 6d., is as follows:—

£s.d.
The flesh1126
The skin0106
The hoofs014
The shoes and nails002½
The mane and tail001½
The tendons003
The bones020
The intestines002
The blood019
The fat040
The maggots015
£2143

The carcass of a French horse is also made available in another way, and which relates to a subject I have lately treated of—the destruction of rats; but this is not a regularly-accruing emolument. Montfaucon swarms with rats, and to kill them the carcass of a horse is placed in a room, into which the rats gain access through openings in the floor contrived for the purpose. At night the rats are lured by their keenness of scent to the room, and lured in numbers; the openings are then closed, and they are prisoners. In one room 16,000 were killed in four weeks. The Paris furriers gave from three to four francs for 100 skins, so that, taking the average at 3s. of our money, 16,000 rat-skins would return 24l.

In London the uses of the dead horse’s flesh, bones, blood, &c., are different.

Horse-flesh is not—as yet—a portion of human food in this country. In a recent parliamentary inquiry, witnesses were examined as to whether horse-flesh was used by the sausage-makers. There was some presumption that such might be the case, but no direct evidence. I found, however, among butchers who had the best means of knowing, a strong conviction that such was the case. One highly-respectable tradesman told me he was as certain of it as that it was the month of June, though, if called upon to produce legal evidence proving either that such was the sausage-makers’ practice, or that this was the month of June, he might fail in both instances.

I found among street-people who dealt in provisions a strong, or, at any rate, a strongly-expressed, opinion that the tongues, kidneys, and hearts of horses were sold as those of oxen. One man told me, somewhat triumphantly, as a result of his ingenuity in deduction, that he had thoughts at one time of trying to establish himself in a cats’-meat walk, and made inquiries into the nature of the calling: “I’m satisfied the ’osses’ ’arts,” he said, “is sold for beastesses’; ’cause you see, sir, there’s nothing as ’ud be better liked for favourite cats and pet dogs, than a nice piece of ’art, but ven do you see the ’osses’ ’arts on a barrow? If they don’t go to the cats, vere does they go to? Vy, to the Christians.”

I am assured, however, by tradesmen whose interest (to say nothing of other considerations) would probably make them glad to expose such practices, that this substitution of the equine for the bovine heart is not attempted, and is hardly possible. The bullock’s heart, kidneys, and tongue, are so different in shape (the heart, more especially), and in the colour of the fat, while the rough tip of the ox’s tongue is not found in that of the horse, that this second-hand, or offal kind of animal food could not be palmed off upon any one who had ever purchased the heart, kidneys, or tongue of an ox. “If the horse’s tongue be used as a substitute for that of any other,” said one butcher to me, “it is for the dried reindeer’s—a savoury dish for the breakfast table!” Since writing the above, I have had convincing proof given me that the horses’ tongues are cured and sold as “neats.” The heart and kidneys are also palmed, I find, for those of oxen!! Thus, in one respect, there is a material difference between the usages, in respect of this food, between Paris and London.

One tradesman, in a large way of business—with many injunctions that I should make no allusion that might lead to his being known, as he said it might be his ruin, even though he never slaughtered the meat he sold, but was, in fact, a dead salesman or a vendor of meat consigned to him—one tradesman, I say, told me that he fancied there was an unreasonable objection to the eating of horse-flesh among us. The horse was quite as dainty in his food as the ox, he was quite as graminivorous, and shrunk more, from a nicer sense of smell, from anything pertaining to a contact with animal food than did the ox. The principal objection lies in the number of diseased horses sold at the knackers. My informant reasoned only from analogy, as he had never tasted horse-flesh; but a great-uncle of his, he told me, had relished it highly in the peninsular war.

The uses to which a horse’s carcass are put in London are these:—The skin, for tanning, sells for 6s. as a low average; the hoofs, for glue, are worth 2d.; the shoes and nails, 1½d.; the mane and tail, 1½d.; the bones, which in London (as it was described to me) are “cracked up” for manure, bring 1s. 6d.; the fat is melted down and used for cart-grease and common harness oil; one person acquainted with the trade thought that the average yield of fat was 10 lbs. per horse (“taking it low”), another that it was 12 lbs. (“taking it square”), so that if 11 lbs. be accepted as an average, the fat, at 2d. per lb., would realize 1s. 10d. Of the tendons no use is made; of the blood none; and no maggots are reared upon putrid horse-flesh, but a butcher, who had been twenty years a farmer also, told me that he knew from experience that there was nothing so good as maggots for the fattening of poultry, and he thought, from what I told him of maggot-breeding in Montfaucon, that we were behind the French in this respect.

Thus the English dead horse—the vendor receiving on an average 1l. from the knacker,—realizes the following amount, without including the knacker’s profit in disposing of the flesh to the cats’-meat man; but computing it merely at 2l. we have the subjoined receipts:—