Food and flavor, a gastronomic guide to health and good living . e, this subject is of suchimportance that a few more pages must be devoted toit. THE FRENCH WAY VERSUS THE AMERICAN. In Paris one eats the best chicken in the world; inNew York, as a rule, the worst. How do they do itin France? The answer will be given in the chapteron French Gastronomic Supremacy; here let us antici-pate only a few details as supplied to the Governmentof the United States by Newton B. Ashby, specialagent of the Bureau of Animal Industry and publishedin its Sixteenth Annual Report (1899). The French, he notes, ar
Food and flavor, a gastronomic guide to health and good living . e, this subject is of suchimportance that a few more pages must be devoted toit. THE FRENCH WAY VERSUS THE AMERICAN. In Paris one eats the best chicken in the world; inNew York, as a rule, the worst. How do they do itin France? The answer will be given in the chapteron French Gastronomic Supremacy; here let us antici-pate only a few details as supplied to the Governmentof the United States by Newton B. Ashby, specialagent of the Bureau of Animal Industry and publishedin its Sixteenth Annual Report (1899). The French, he notes, are economic people, and thesystem of sending young and immature chickens tomarket is not practised. The fowls sent to marketare from 4 to 8 months old. They are carefully fedand grown for market instead of being allowed toscavenge. For instance, the chickens are given clean OUR DENATURED FOODS 75 water instead of being allowed the run of filthy poolsand puddles. The method of slaughter, he goes on to say, seemsto be chiefly by cutting the jugular vein. The fowl. How they do it in France ? is then dry plucked very carefully to prevent tearingthe flesh, and is drawn through the vent. Note those last six words. They show that theFrench do not allow chickens to remain undrawn evenone day; for, as Mr. Ashby continues, the fowls arepacked the afternoon or evening of the day ofslaughter, and despatched to Paris by special expresstrain that night. They are due in Paris before fiveoclock in the morning. They are delivered at onceto the market, and are sold on the day of arrival, so 76 FOOD AND FLAVOR that French fowls are generally disposed of in themarket within twenty to twenty-four hours afterbeing killed. ... In July and August manyFrench fowls come to the market alive. The Paris markets, and French markets generally,we are further told, do not take kindly to foreignpoultry or meat. Such poultry would of course haveto be brought in cold storage, and what the nationwhich knows most ab
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Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
