BEAVER MEAT 163 
beaver. Castoreum apparently cured many things, and 
the fat and blood also were used, the latter for epilepsy. 
The teeth were attached to the necks of children to facilitate 
the cutting of teeth. 
The following analyses of Castoreum are from Watt’s 
Dictionary of Chemistry: 


Russian Canadian 
castoreum castoreum 
RUSHET Ca LS 2 Ra Bee en re ee ae ae a 1.00 2.00 
Mest GPCHIN TOSI. wen Satie cies bi Pea te ee wea: 13.85 58.60 
SPT OME REC CLIVE on ON oer bok acs. Stars tego ale 1.20 
CESS ST OR ae ON ea de a ee a eae 0.33 2.50 
PAM TEAL hs ate tat ne nw Sd aGicls aes whee 0.05 1.60 
PALGITIIS ISU DSEATICO)s 6 2 <cces1e- book ces cot otaea ake 2.30 2.00 
Extract soluble in water and alcohol......... 0.20 2.40 
Carbonate of AMMONIUM. .... 60.0202. ee cee ne 0282 0.80 
Phosphate of calcium. Se Reh eel ae 1.44 1.40 
Carbonate of calcium. We See 33. 60 2.60 
Sulphates of potassium, eisuit one magnesium 0.20 
Gelatinous substance extr. by potash... ..... 2.30 8.40 
Gelatinous substance extr. by potash Sahil: in 
1 CP LNs EES ta aE es Oe a ce a 1.60 
ACMA EATICS. SKIN, CLC oc sie. Aclevom ¢ a s.cyeisle ie eit 20.03 3.30 
BGR av: LORS ooo oe oo ois wok sc wee esd cee DOS 11.70 
98.95 100.10 
BEAVER MEAT 
Beaver meat is said to be very good eating, and the tail 
is a traditional delicacy among trappers and hunters. 
Never having tasted either I can not say anything from per- 
sonal experience. Bailey says the body meat has rather a 
gamey flavor, and was generally preferred by trappers to 
any other meat, even in early days when other game was 
abundant. He says the liver is as good as that of a chicken 
or goose. ‘The tail is fatty tissue, very rich. Seton likens 
the tail to calf’s head with marrow dressing, decidedly rich 
and heavy, but delicious eating. He says: ‘‘In a vast por- 
tion of the Mackenzie Valley the beaver serves the Indians 
