EXCELLENCE OF HIS FLESH. 243 



brisket. We had no means of weighing these 

 deer, but I consider that the best stags must 

 have exceeded three hundred pounds in clean 

 weight. I think the flesh of the rein- deer is 



o 



the richest and most delicious meat, wild or 

 tame, which I ever tasted, with the excep 

 tion of a fat Eland, and a diminutive West 

 Indian animal called by the negroes the Lapp* 

 (Ccologenys or Cavia Paca). Unlike the flesh 

 of most wild animals, the venison of the rein 

 deer is not improved by keeping, and I think 

 it is never better than the same day, or even 

 the same hour, that the animal is killed. 

 When it is kept long the fat gets dark co 

 loured, and acquires a rank and unpleasant 

 taste and odour. 



In the summer months they do not live in 

 large herds together. An extensive valley 

 may, perhaps, contain forty or fifty deer, but 

 they are all in small independent companies of 

 two, four, or six ; and I have seldom, if ever, 

 seen more than eight in one herd. In the 

 winter season, however, when they come down 

 to the islands and the wide flats on the sea- 



* After a somewhat extensive experience in that line, I 

 am inclined to award to the Lapp the palm of being the 

 best culinary animal in the world. 



R 2 



