VALUE OF ITS SKIN. 377 



are from two to four in number, and, according to 

 Ekstrom, at first grey (Bechstein says, nearly black, but 

 subsequently ligbter year by year), which colour gradually, 

 though early, turns to a more or loss clear dark-brown. 

 The mother feeds them for awhile in the lair prior to 

 taking them abroad and teaching them to cater for 

 themselves. They follow her iu her wanderings during 

 the whole of the summer. 



The flesh of the Otter, though it may be eaten, is not 

 over palatable ; the less so should any fat adhere to it, 

 as in that case it tastes like stale salted fish. The better 

 plan of preparing it is, after removing the fat, and soak- 

 ing the flesh in water for a day or two, to roast it and 

 eat it with pepper and other strong spices.* 



The skin of this animal is valuable. In certain dis- 

 tricts of Sweden it is sold by measure, every six inches of 

 its length — the tail, after being doubled, counting with 

 the rest — prodvicing from one to two riksdoUars, or as 

 many shillings. On the more northern parts of the Nor- 

 wegian coast, and in Swedish Norrland, where a large 

 number of Otters are annually captured, their skins 

 constitute a considerable article of export. Formerly 

 they produced a good price — say near one pound sterling 

 each — but at the present day are procurable on much 

 more reasonable terms. 



Though the Otter is by nature of a shy and savage 

 disposition, yet, if taken young and kindly treated, it 

 soon becomes as tame as many other domesticated animals. 

 It attaches itself to its master, and shows not the 

 slightest disposition to escape. Indeed, when on a visit 



* la Catholic countries, wliere flesh is forbidden during Lent and other 

 fasts, people look on the Otter as so nearly allied to fish as to eat it with a 

 perfectly safe conscience. In Egypt, in ancient times, tliis animal was 

 worshipped. 



