GAME. 189 



Oregon, and the blue fox, are all American furs, as are also 

 the several species of lynx, the durable yellow and black fitz, 

 and the gray-squirrel furs. 



In putting away furs, they should be well shaken, and put 

 into a close box, either with leaf-tobacco, crude camphor, 

 black pepper, or cayenne, and sewed up in Russian sheeting, 

 or the cover pasted on with flour-paste (taking coarse paper), 

 and the box be put into a clean, cool, dark closet. 



GAME. Good wild game finds ready sale in the mar- 

 kets of the United States, and the large cities are plentifully 

 supplied by the contributions of the West, the Canadas, and 

 Europe. 



Venison ranks among choice game where salmon does 

 with the fish tribe. The haunch and the saddle of venison 

 are roasted, while the shoulder and breast pieces are stewed, 

 or used for pies. In roasting, the hard skin should be re- 

 moved ; then rub the piece all over with a little table-salt, 

 butter thick sheets of coarse white paper, and cover. It re- 

 quires constant attention, as it should be turned and basted 

 frequently. When nearly cooked, take off the paper, and 

 baste with claret wine, butter, and a sprinkling of flour. 



Venison eaten with blazers should be underdone ; a haunch 

 of medium size iscooked in one hour and a half, but for hot 

 plates should be cooked from two to three hours. Currant- 

 jelly is an indispensable accompaniment of venison, and is 

 often used instead of wine for the gravy. Venison eats best 

 when it is freshly killed ; when it is old, it is hard, black-look- 

 ing, with the rich juices gone out of it. 



Venison steak should be seasoned with pepper and salt, 

 dipped in butter or olive-oil, and rubbed into bread-crumbs, 

 and cooked quickly on a heated gridiron that has been rubbed 

 with beef-suet. If the venison is not fat, make a gravy of 

 wine, flour, and butter, or of currant- wine. Serve hot. 



