468 lewis's AMERICAN SPORTSMAN. 



called the frozen or winter market, for the sale of provisions 

 solidified by frost. In a vast open square the bodies of many 

 thousand animals are seen on all sides, piled in pyramidal and 

 quadrangular masses: fish, fowl, butter, eggs, hogs, sheep, deer, 

 oxen, all rendered solid by frost. The different species of fish are 

 strikingly beautiful ; they possess the lustre and brilliancy of color 

 which characterize the difierent species in a living state. Most of 

 the larger kinds of quadrupeds are skinned and classed according 

 to their species; groups of many hundreds are piled upon their 

 hind-legs, one against another, as if each were making an effort to 

 climb over the back of his neighbor. The motionless yet apparent 

 animation of their seemingly-struggling attitudes (as if they had 

 died a sudden death) gives a horrid semblance of life to this sin- 

 gular scene of death. The solidity of the frozen creatures is such 

 that the natives chop afid saw them up, for the accommodation of the 

 purchasers, like wood." 



COOKING GAME. 



The more plainly and simply game-birds of all kinds are cooked, 

 the better, save those of a sedgy or fishy nature. For these we shall 

 give especial directions for disguising their disagreeable flavor. 



No great art of culinary chemistry, in our humble opinion, can 

 improve a plain roasted partridge, woodcock, or grouse. Never- 

 theless, to please the fancy or tickle the gustatory nerves of some 

 of our dainty guests, it may be necessary to resort to some other 

 more recherche method of serving them up. 



To enumerate all the various modes of presenting game on the 

 table, as practised by those versed in cooking, either for the ambi- 

 tious purpose of exhibiting their skill in this branch or of whetting 

 the appetite of some sickly epicure ever in search of novelty, 

 would be at variance with the design of this chapter. We wish 

 rather to confine ourselves alone to those simpler methods within 

 the scope of every " family cook," discarding all useless and com- 

 plicated dishes — such, in fact, as are within the comprehension 

 alone of a mattre de cuisine, and which, by-the-by, need be 

 served up but once in a lifetime. 



