76 THE NATURALIST IN NORWAY. 



sacs, and is of a musky smell and acrid flavour. It 

 was formerly used in medicine, but is now chiefly em- 

 ployed in the manufacture of perfumery ; it gives the 

 specific designation of Castor to the animal. 



The flesh of the beaver resembles fresh pork in 

 taste ; when it was common in Norway, it was in 

 much request. The part most in requisition was the 

 tail ; this was considered to be neither fish, flesh, nor 

 good red-herring, but a mixture of all three, and was 

 esteemed as a rare delicacy. 



Although the beaver is now strictly preserved on 

 Mr. Aall's estate, the number does not perceptibly in- 

 crease. The peasants in the neighbourhood could, 

 probably, tell the reason why. The Norwegian bonder 

 are inveterate poachers. 



