164 THE BEAVER 
as the buffalo did those of the plains. It is their staff of 
life, it feeds and clothes them, as well as supplies the neces- 
sary peltry to barter with traders for other things desired. 
These tribes are very naturally known as the ‘Beaver 
Indians.’”’ 
Howell says that in Alabama the flesh of the beaver is 
eagerly sought for food, especially by negroes on the planta- 
tions. Johnson considers the meat very good. A cor- 
respondent writes that beaver meat is very good, but very 
rich and that the saddle of a yearling roasted is “‘pretty 
dainty.” 
Bailey suggests that beaver farmers could make the meat a 
source of income, selling that of the animals killed for fur. 
I have been told that years ago in Colorado some people 
used to cook beaver tails, then soak them in vinegar, and 
thus prepared they were excellent eating. 
Pattie speaks of carrying dried beaver meat for provisions 
when on the Colorado River in southwestern Arizona. 
DeSmet said that the feet were the most dainty parts, and 
that the tail afforded a substitute for butter. 
BEAVER FARMING 
Beaver farming is a subject of which I must confess a lack 
of personal knowledge, nor do I know of anyone who has 
had any experience, at least for any length of time, in the 
occupation of raising beavers for their fur. 
It is at least theoretically possible te procure some beavers, 
place them in an enclosure where there is water, also trees 
or bushes suitable for food, allow them to multiply, and 
when the time comes, kill a number and market their 
pelts. Whether this can be done profitably remains to be 
demonstrated. 
The Biological Survey of the United States Department of 
Agriculture has published a bulletin by Vernon Bailey in 
