John Bull’s partiality for Beef, 2. Comparative quantities of meat
eaten in Paris, New York, and London--Different parts of Animals eaten
by choice, 5. Want of courage to taste new Food, 6. Various kinds of
Food eaten in different countries--Man’s omnivorous propensities, 7.
Weight of Food eaten in a man’s life-time--instances of gluttony,
10. Ethnological view of the question, 11. Jerked beef consumed in
Cuba--Varieties of--_tasajo_, _rebenque_, _charqui_, _sesina_, 12.
Mode of preparing the sun-dried meat in Chile--_Grasa_ or melted fat,
13. Biltonge or dried meat of the Cape Colony--_Pastoormah_--dried
Elephant’s flesh--Hung Beef, 14. Mode of preparing Pemmican, 15.
Gelatine--Beef and Bone Soup, 17. Jellies unnutritious--Portable
Soup, 18. Meat Biscuit--Mode of making it, 19. Utilization of the
Blood of Animals for food, 21. M. Brocchieri’s experiments--Anecdote
of an unlucky Pig doomed to perpetual blood-letting, 23. Arctic
luxuries--Climatic difficulties, 25. A Tuski Feast, 27. A Greenland
Banquet, 29. Animal Food in the Arctic Regions, 30. A Sledge made of
frozen Salmon, 34. Frozen Food brought to the St. Petersburg Market,
35. A Russian Dining-room, 36. Cooking at Cape Coast Castle--Food
customs and delicacies of the Aborigines of various Countries, 38.
Raw-flesh eaten in Greenland and Abyssinia, 42. Australian Food
delicacies, 45.