The European peasant has learned to utilize every scrap; and while such use should not be too strongly urged, it is certain that this meat is far better than _no_ meat.

Fully one-third of the animals' weight comes under this head,--that is, feet, tail, head, and tongue, lungs, liver, spleen, omentum, pancreas, and heart, together with the intestines.

The rich man is hardly likely to choose much of this food, the tongue and sweetbreads being the only dainty bits; but there are wholesome and savory dishes to be made from every part, and the knowledge of their preparation may be of greatest value to a poorer neighbor.

Both ox-tails and head make excellent soup.

Tripe, the inner lining of the stomach, is, if properly prepared, not only appetizing but pleasant to the eye.