Rensselaer Semi-Weekly Republican, Volume 37, Number 7, Rensselaer, Jasper County, 27 January 1905 — Horseflesh and Beef. [ARTICLE]

Horseflesh and Beef.

“Here are some means of dlstiniguishing between horseflesh and beef,” said a meat proprietor. “Raw horseflesh is a brownish red In color, whereas in raw beef there is [no brown. Raw horseflesh is soft and [tenacious. Touch it, and the finger |sinks in, while as you withdraw the finger the tissues rise with it and cling to it, as though intermixed with glue. (But raw beef is not soft nor tenacious in this way. Raw horseflesh, furthermore, has an odd, metallic smell. "Cooked horseflesh is denser than beef. It is as dense as a lump of cheese. In taste it is sweet —a sweetness sickening, to my mind. "The best test for horseflesh is to take a piece of the fat and melt it. Horse fat will melt to a clear oil at se low a temperature as 70 degrees F.. but beef fat won’t, melt, to a clear oil under a temperature of 112 degrees.”— New York Telegram.