HIPPOPH'AGY ( from Gk. pophagog, horse-eating. from irros. hippos. horse Oayeir, phagcin, to eat 1. The eating of horse flesh. That semi-civilized nations eat horse-flesh is well known. in Spain a banquet comprising roasted horse-flesh among the viand: is given at the present day.
In 1555 and 1S.1(1 there was a good deal of discussion in Paris relative to the formal in troduction of horse-flesh into the meat-markets, and some of the more enthusiastic advocates of the plan formed themselves into a society. French skill was exercised abundantly in dis guising the somewhat coarse taste and odor of In 1666 there was official recognition 1)1 the introduction of this kind of food into the market, under such restrictions as were deemed suitable. The prefect of the Seine issued an ordinance in June of that year, recognizing horse-flesh as human food, establishing special slaughter houses or abattoirs for slaying horses under specific regulations. The animals were to be
killed by those specially appointed in presence of a veterinary inspector, who was also to stamp or -cal every joint of meat after inspection. All restaurateurs who used horse-flesh were to ac quaint their customers with the fact. During the French International Exhibition of 1867 some of the humbler restaurants of Paris made great use of horse-flesh: and during the siege of Paris, in 1870-71. horse-flesh was extensively used as food. At the present time the eating of horseflesh is not at all uncommon in Euro pean countries. It is very largely employed in the manufacture of sausages, and in Paris alone there are at least 193 places where the meat of horses, mules, and donkeys is for sale. The ob jection to the use of good her-c-flesh for food is wholly sentimental, and its cheap price, -ix to ten cents per pound, is of great advantage for the poorer classes.