page Four-B THE MICHIGAN DAILY Friday, September 6, 1914 Page Four-B THE MICHIGAN DAILY Friday, September 6, 1974 Argentina's old gray mares ain't what they used to be By HENRY S. ACKERMAN BUENOS AIRES, Argentina (R) - Argentina's fabled horse herds have been disappearing into Japanese suki- yaki and Belgian brochettes, but the government has moved to impose some controls. According to official figures, the country's horse population dropped from 10 million in 1950 to about two million. At that rate, horses would be extinct here in a decade, some authorities say. Meat packers contest those figures and argue that unnecessarily harsh controls deprive the government of a rich source of income. They say new measures will cut the trade in horsemeat by 75 per cent. In 1973, Argentina was the world's major exporter of horsemeat, selling 55,000 tons for $43 million. This year the quantities are much lower, but the price is almost double - up to $1,400 a ton. The Japanese bought almost half of the export last year, using it as a beef substitute and grinding it into sausages. Belgian specialty shops sold 14,000 tons in 1973, largely to heart patients and gourmets. An oldtimer in the meat industry says the taste for horsemeat comes from Napoleon's disastrous Russian campaign. Starving troops had to choose between their mounts or their saddles. People have eaten horsemeat ever since in France and Belgium. A generation ago, Dutch workers were eating thin-sliced smoked horsemeat rolled into sand- wiches before World War II. A healthy demand is growing for horsemeat in other countries, not only as a poor second to beefsteak, but also because many like its lean texture and sweetish taste. In Argentina, where sirloin steak is the staple, there is virtually no market. Since there is no local supply problem, authorities say, scant records are kept on slaughters, and many congressmen grew suddenly alarmed. New regulations say no horse may be killed if it is less than 12-or 15, in some cases - years old or unless it is sick or lame. New rules are under preparation to limit, slaughter even more. "Somewhere down the line the government has to realize that horses have a commercial value," said one major exporter. As the system works, horse buyers in jeeps survey! farflung ranches and round up animals at about $250. each. When enough are assembled, they are trucked to slaughter houses, inspected for fever and then dis- patched, one at a time, with small pistols firing drug government. They are declining, naturally, because more tractors are used. But working horses are still worth twice as much alive as dead." For many, it's an emotional question. Horses car ried conquistadores across the pampas and meant free- dom for the untamed gauchos who make up the basic folklore of Argentina. Most Argentines love horses, whether watching Sun-{ day afternoon races, annual stock shows and or rural rodeos. The small sturrdy "Creole" breed is more a part of Argentina than the tango. One grizzled gaucho told a friend recently at a na tional rodeo: "Lots of people are selling horses to packing plants for 2,000 pesos ($200). I would sell my wife before my horse." Sugar too costly Try oney instead! By TOM HOGE, AP Writer Daily Photo by MARGOLICK FROM STABLE TO TABLE is the route these animals would take if they made their home in Argentina. There's no need to worry though, these horses are native to Michigan. Despite last winter's meat shortage, horeburgers are not nearly as popu- lar here as in the Pampas. The equine population there has been threatened by the increasing demand for horse meat. Herbs key to New England meals By TOM HOGE AP Writer Weekending not long ago at a venerable inn in the lovely Massachusetts village of Old Sturbridge, I learned some things I never knew about herbs, which form the basis of much New England cookery. For one thing, New England housewives learned years ago that the seeds of the nastur- tium, that quaint, funnel-shaped flower, make a pretty good sub- stitute for capers, if you are whipping up a salad or sauce. If there are no nasturtium seeds handy, take some fresh young peas and bottle them in vinegar for a couple of months. A list of herbal hints was giv- en us by an amiable young woman in the old village which is in reality a rambling mu- ever soup the lady of the house When I made, seum area where you can happens to be making about 20 red wine which watch villagers grind yellow minutes before it is ready. depth of flavor. cornmeal the way our fore- Two other methods of spicing I large onion fathers did and demonstrate up soup were suggested. 1 cup celery dic how to cook in brick ovens. -Tie together with string two 2 carrots sliced Some of the hints were pretty sprigs of fresh parsley, sum- 1 quart water far out. One said that anyone mer cavory, thyme and marjo- 4 tablespoons bu who shies away from drinking ram and lower that into the 4 ounces dry re black coffee at night should, as bubbling soup about 15 minutes. 2 potatoes slice a substitute, drop some mint -Cut a slice or so of bread 1 tomato sliced into boiling water and sweeten into small cubes after spread- 2 beef cubes dis the mixture with honey. Coffee Ing lavishly with b u t t e r. water still sounds better. Sprinkle the bread cubes with Sate e I was interested in the soup parsley, chives and thyme and alt and pepper bags housewives use in the toast under the broiler. Just be- Saute onion and area. Much like the French fore serving put two or three , ter till slightlyY bouquet garni, these two-inch bread cubes into each soup carrots and tom squares of cheesecloth tied with bowl. I tried that one and it's and wine in soup string are filled with a mixture delicious. partly cooked ad of dried and powdered herbs in- Here is a recipe they gave ion, beef cubes an cluding parsley, savory, thyme, me for New England vegetable , till vegetables ar chervil and marjoram. soup that goes well with any of herbs by any oft The bag is dropped into what- these herb seasoning methods. suggested above. I added dry; gives more ed utter d wine d solved in to taste During my brief stay in a German prison camp during World War II, there was pre- cious little sugar with the mea- ger rations. But to my surprise, the Germans occasionally la- vished generous dollops of hon- ey on the coarse black bread they doled out each day. This became more under- standable a f t e r I recently thumbed through Hazel Berto's] book, "Cooking With Honey." (Crown). According to Mrs. Berto, the honey bee has sur- vived disasters, presumably in- cluding wars, famine, and the1 inroads of civilization to contin ue supplying man with its nec-! tar. Despite bulldozers that wiped out her meadows and deadly in-! secticides, the bee has contin- ued to gain usage in a health- conscious nation. There is a growing trend ,away from refined white sugar,. whose easy solubility allows it to pass through the walls of thea stomach. Some disciples of nat- ural cooking substitute raw or dark brown sugar, but the most popular substitute is honey. This natural, unrefined food' is unique because it is said to be the only unmanufactured! sweet available in commercial quantities. Since 75 to 80 per cent of its composition is sug- ars, honey has an energy-pro-! ducing value that is virtually unmatched. Football players, swimmers and runners use honey for quick energy. And, Mrs. Berto says that Sir Edmund Hillary included it on his Mt. Everest expedition. We have some 1,200 com mercial bee keepers in Amer- ica and with more than 300,000 amateur apiarists, this country produces about one third of the world's 900 million pounds of honey a year. There are innutmerable fla- vors of honey to choose from but most of it is made from or- ange, locust, sage, maple, blue= berry, blackberry, buckwheat, clover and fireweed. Clover, sage and fireweed are among the milder types and are good for general cookery. One dish I like is chicken breasts basted with honey and Port wine. 4 chicken breasts, boned, skinned and split 1 cup honey 1 cup Port wine 1 tablespoon lemon juice Dash nutmeg Dash mace Salt and pepper to taste Season chicken with salt and pepper, place on broiler and cook until tender, or about M5 minutes. Turn and . bast frequently with mixture of bon- ey and the other ingredients. Serves 4-5. Good with a chilled rose wine. [celery in but- capsules. browned. Add The hair is sold separately. Bones and hoofs are nato to water p kettle. When ground into tallow. Blood is dried for fertilizer. And Id potatoes, on- chilled, plastic-wrapped meat is shipped off to market. end cook slowly Some knowledgeable stockmen challenge the gov-j e tender. Add three methods ernment's premise. Said one: "No one has good figures on the number of horses in Argentina, not even the i The Housing Division feels t h a t students should be f r ee to concen- trate on academic (and other) pursuits without added worry of dietary requirements. Therefore, University Residence Halls o f f e r "Optional Meal Contracts" for University students living in Baits, Fletcher, an d in non-University housing. " available at most halls Fall Term Winter Term Fall and Winter Terms * select one convenient location * initiate or cancel at your request 9 select lunch,or dinner,or both Both meals (excludes Sunday lunch) Lunch only (excludes Sunday lunch) Dinner only $353.16 $148.24 ,223.45 $375.84 $157.76 $237.80 $729.00 $306.0 $461.25 " re-serves on nearly all foods. Salad bars, soft drinks, and soft serve ice cream available for both meals. * reasonable prices: - . - - - - A -- __ U a A mz A k A ~u u~ ~ A ~ S ~N * ~S@~ i