POPULAR MISCELLAXY. 



*39 



vegetation as prevail to day. A mass of 

 fibrous, bark-like material was found be- 

 tween the ribs, filling the place of the ani- 

 mal's stomach, which proved to be composed 

 of crushed herbs and grasses, similar to 

 those that still grow in the vicinity. In the 

 same beds of miry clay, a multitude of small 

 fresh-water and land shells were observed 

 and collected, of mollusks which prevail all I raffe is very delicate, and the marrow is 

 over the States of Illinois, Indiana, and parts held at a high value. Passing the animals 

 of Michigan. These facts afford strong of the deer and bovine tribes, which are ap- 

 evidence that animal and vegetable life, and predated by all, we come to the whales and 

 consequently climate, are the same now as seals, which furnish a chief part of the food- 



and the quagga and zebra form favorite 

 dishes amon? the Hottentots and in Central 

 Africa. Camel's flesh is highly esteemed in 

 Africa, but is not liked by the Tartars. The 

 hump, however, cut in slices and soaked in 

 tea, serves the purpose of butter. The South 

 American alpaca affords a flesh little infe- 

 rior to mutton. The flesh of the young gi- 



when the mastodon lived. 



Some Rare Meats. The flesh of the 

 elephant is relished by the inhabitants of 

 many districts of Africa and Asia. Major 

 Denham says that it is esteemed by all, and 

 that, though it looks coarse, it is better fla- 

 vored than the beef of the country. Gor- 

 don Cumming speaks of the dainty dishes of 

 baked elephant's feet and elephant's trunk, 



supply of the Esquimaux. The walrus is 

 also highly esteemed in the Arctic regions, 

 and its tongue, heart, and liver are often 

 eaten by whalers in the lack of better pro- 

 visions. The dolphin is eaten at the Faroe 

 Islands, where two thousand individuals are 

 taken annuallv. The flesh of the dusronsr is 

 good and palatable, having the flavor of pork 

 combined with the taste of veal, and is es- 

 teemed a great delicacy by the Mohamme- 



whicb, prepared after a way he describes at \ dan Malays, who find in it a substitute for 

 length, very much resemble buffalo's tongue. tne P ork tnat is forbidden them. The meat 



of the young animal salted and cured, with 

 the flesh and fat in its alternate layers, pro- 

 duces a bacon which can not be distin- 

 guished from that of real pig, and which 

 finds a ready sale in Queensland. The oil, 



Le Yaillant says that baked elephant's foot 

 is a dish fit for a king ; but Captain Lind- 

 ley likens it to " very soft leather and glue 

 mixed together." Hippopotamus-meat is 

 appreciated in Africa by both natives and 



European colonists, but Dr. Schweinfurth properly tried out, is equal to fresh butter, 

 and Captain Lindley do not find it so appe- 



The fat of this animal and of the rhi- 



Suggestions to Observers in Anthro- 



tizing. 



noceros is considered delicious, and is used pology. Recognizing that the rapid ad- 

 instead of butter. The Portuguese settlers vance of civilization is causing the native 

 are permitted to eat the flesh of these ani- races everywhere to disappear, or is modi- 

 mals during Lent, passing it off as fish. The fying them essentially, and that what still 

 flesh of the American tapir, somewhat re- exists in its originality must be saved now, 

 sembling unsavory, coarse, and dry beef, is the Anthropological Society of Hamburg 

 considered palatable by the Indians, and ' has framed a schedule of questions, to be 

 the fatty protuberance on the nape of its \ sent out to persons who are in a position to 

 neck, and the feet and groin, cooked to a answer them intelligently, respecting the 

 jelly, are regarded as great delicacies. The | more important characteristics of the abo- 

 horse is said to have been universally used rigines of the several countries. The ques- 

 as food before the period of civilization, and ; tions concern first, the names of tribes and 

 was greatly liked by the ancient Germans : the districts in which they live ; the color of 

 and Scandinavians. Mungo Park speaks of the tribes, the characteristics of their hair, 



wild horses being eaten in Africa. . Mare's 

 flesh is a choice morsel to the Chilian In- 

 dians. The efforts to reintroduce horse-flesh 

 as food have had considerable success in 

 some European capitals. The Greeks ate 

 donkeys ; the flesh of the wild ass is held 

 in high esteem by the Persians and Tartars ; 



the material and fashion of their clothing, 

 the ornaments of whatever kind they 

 wear, and how they wear them, the marks 

 of paint, cutting, and tattooing, that they put 

 on their skin, whether they file or knock out 

 their teeth ; their weapons, how they make 

 them and how they use them, and their de- 



