John Bull’s partiality for Beef, [2]. Comparative quantities of meat eaten in Paris, New York, and London—Different parts of Animals eaten by choice, [5]. Want of courage to taste new Food, [6]. Various kinds of Food eaten in different countries—Man’s omnivorous propensities, [7]. Weight of Food eaten in a man’s life-time—instances of gluttony, [10]. Ethnological view of the question, [11]. Jerked beef consumed in Cuba—Varieties of—tasajo, rebenque, charqui, sesina, [12]. Mode of preparing the sun-dried meat in Chile—Grasa or melted fat, [13]. Biltonge or dried meat of the Cape Colony—Pastoormah—dried Elephant’s flesh—Hung Beef, [14]. Mode of preparing Pemmican, [15]. Gelatine—Beef and Bone Soup, [17]. Jellies unnutritious—Portable Soup, [18]. Meat Biscuit—Mode of making it, [19]. Utilization of the Blood of Animals for food, [21]. M. Brocchieri’s experiments—Anecdote of an unlucky Pig doomed to perpetual blood-letting, [23]. Arctic luxuries—Climatic difficulties, 25. A Tuski Feast, [27]. A Greenland Banquet, [29]. Animal Food in the Arctic Regions, [30]. A Sledge made of frozen Salmon, [34]. Frozen Food brought to the St. Petersburg Market, [35]. A Russian Dining-room, [36]. Cooking at Cape Coast Castle—Food customs and delicacies of the Aborigines of various Countries, [38]. Raw-flesh eaten in Greenland and Abyssinia, [42]. Australian Food delicacies, [45].
Monkeys eaten in South America, Africa, and the Eastern Archipelago, [46]. Mode of cooking them. Cheiroptera, or hand-winged Animals—The Fox Monkey, and Bats eaten in the East, [50]. Carnivora—Hyena eaten by Arabs—Pole-cat in North America—Foxes in Italy—Prairie Wolf in North America, [51]. The Lion by the Arabs—The Tiger by the Malays—The Puma by the Americans, [52]. No reason why Carnivorous Animals should not furnish wholesome and palatable Food—Bear’s Flesh—A draught of a Quart of Bear’s Grease, [53]. Bear’s Paws and Steaks—Flesh of the Badger, [54]. Dogs eaten in olden times by the Greeks and Romans, and still considered a delicacy in China, Zanzibar, Australia, and the Pacific, [57]. Anecdote of a Dog Feast. Marsupialia, or Pouched Animals—The Kangaroo—Food delicacies from it—Mode of cooking, [58]. Aboriginal practices and Food in Australia, [60]. Kangaroo-Rat—Opossum—Wombat, [63]. Rodentia—Marmot—Mouse—Musk-Rat, [64]. Field-Rat—Rats eaten in West Indies, Brazil, Australia, China, &c., [65]. Chinese Dishes and Chinese cooking, [66]. California bills of fare, [69]. Abundance of Rats in Hong Kong and in Scinde, [62]. Salted Rats an article of export from India to China, [70]. Bandicoot, Coffee Rat, Dormouse, Lemming, and Jerboa eaten as Food, [71]. Beaver—Porcupine, [72]. Anecdote on Rabbits, [73]. Arctic Hare—Water Dog—Guinea Pig—Agouti—Paca and Viscascha, [74]. Edentata, or Toothless Animals—Native Porcupine of Australia—Ant-eater and Armadillo, [76].
[PACHYDERMATA, OR THICK-SKINNED
ANIMALS].
Baked Elephants’ Paws—Mode of cooking them, [76]. Cutting-up the Elephant, [78]. African Haggis—Hippopotamus Flesh and Fat—Zee-koe Speck, [80]. Products of the Hog—Reading Bacon and eating Bacon, [81]. Swine feeding on Corpses in the Ganges, [82]. Pigs fed on Mutton, [83]. Acres of Pork in America, [84]. ‘Going the whole Hog,’ [85]. Origin of roast Pig, [86]. Spanish Pigs, [90]. Toucinho, or fat Pork, used in Brazil—Peccary, Rhinoceros, and Tapir eaten, [92]. Horse-flesh, the recent endeavours to popularize it as an article of Food, [94]. M. St. Hilaire’s exertions in the cause—Historical progress—Horse-flesh eaten in Africa, America, Asia, and Europe, [97]. Experimental trials and cooking, [100]. Horse-flesh eaten unknowingly in many cases, [104]. Anecdote of Sausages—Evidence before Parliamentary committee respecting Horse Sausages, [105]. Unwholesome Meat, [106]. Blowing Veal, [109]. Asses’ Flesh—The Quagga [110].
[RUMINANTIA] AND [CETACEA].
Camel’s Flesh, [111]. Axis Deer—Moose Deer—Caribboo—Venison not Meat in North America—Reindeer, [112]. Giraffe—Eland—Hottentot cooking—Antelope Tribe—The Hartebeest—Sassaby—Ourebi—Boshbok—Rheebok—Gnu, &c., [113]. Alpaca Tribe—Sheep’s Milk—Large Tailed Cape Sheep—Dried Flesh of the Argali—Goat’s Flesh, [115]. Bison Beef—Buffalo Humps—Musk-Ox, [116]. Cetacea—Manatus, [117]. Flesh and Tongue of the Sea-Lion, [118]. Walrus Meat—Sea-Bear—Seal Flesh, [119]. Flesh of the Whale eaten in various quarters—Porpoise, an ancient dainty—Mode of serving it at the tables of English Nobility, [120].