The Bruce Herald TOKOMAIRIRO,MAY 3,1898.

Bruce Herald, Volume XXIX, Issue 2957, 3 May 1898, Page 2

The Bruce Herald TOKOMAIRIRO,MAY 3,1898.

There is no doubt tbat the various articles of food coneumed by the races of mankind are simply a queation of habit, and any innovation suggested in our dietary is not only looked upon with suspicion, but also with disgust. Most people will eat pork, and also swallow the atrocious looking oyster with infinite gusto, and yet shrink with, horror from the dainty feeding snail which feeds " on tbe green and luscious herb." In some oi the islands of the Pacific the natives, to the manner born, go a step further, and eat certain kinds of live fish; while we who consume live oysters consider this a cruel and barbarous practice ! Thus it is that custom makes cowards of us all. In France, the only nation where cookery bas become a fine art, the people know the good things the gods send them, and not only enjoy snails, rats, and such small deer, but gourmets smack their lips over the jump'ng frog — when he has ceased to jump — >and is temptingly cooked and served up at their banquets. On the other hand, in the colonies people have never partaken of these epicurean delights of the French, and mostly eat beef and mutton- chiefly the latter, at breakfast, dinner and tea. In fact it is possible if we look into the usually misty future to predict that Sir George Grey's unborn millions of New Zealand, will owing to their diet, be more remarkable for their sheepish habits than for anything else. There is no doubt that the art of feeding and of cookery is almost as unknown in this colony as it was, in the early days of colonisation, when Sydney Smith laughingly told Bishop Selwyn, on leaving for New Zealand, that come what might, he would always be able to have cold baked curate on the side board. Surely it is possible without indulging in the luxuries of snail soup and fricassed frog to vastly improve the methods of cooking and of multiplying the articles of diet consumed by New Zealanders. But to return to our muttons. Mutton is no doubt a most admirable article of food if not underdone ; but the larder is rather out of joint when it is served up, in some shape or form, day after day, and week after week. A learned New Zealand judge wbo was a famous gourmand, but not a gourmet, once laid down the dictum that far too much mutton was eaten in New Zealand, and declared tbat the eating of JLeceisfcer mutton, in particular, caused more crime in this colony than anything else! As the judge was not only a gourmand, but a prohibitionist — and a ruuholder — it is probable he knew what he was talking about. We are led to make these few remarks from reading the following interesting account of

which has Bprung up in America a new industry— tho frog; industry — of recent years : " Not York is gradually becoming a city of frog— eaters. It is alleged that there is not a city ia the world that consumes more frogs. During the summer months, the New York market receives from 80001 bto 10,0001 bof dressed legs aud saddles daily. As 75 per cent, of this delicious food is sent from Canada, the frog industry is becoming an important factor in the Dominion. Progs are very plentiful in Ontario, and as they multiply rapidly, there is not much danger of any decrease in the supply for some time to come. Throughout Ontario and other localities there are many people who make a regular business of catching frogs and prepariug them for the market."

From all this it appears that the New York epicures have often got frog in the throat, and strangely enough seem to like it. Beef and mutton day after day may be monotonous, but we cannot say we are sorry that we are not yet educated up to tho eating of frogs. In time we may know better !