66 PBAIKIE AND FOEEST. 



The poor moose is thus soon brought to bay; for his 

 active pursuer, whose weight is so light that he does 

 not break through the crust, dances in security around 

 the game, snapping at every exposed point, and so 

 engaging the victim's attention that the hunter can 

 approach the quarry sufficiently close to deliver with 

 certainty an unfailing shot. 



The flesh of the moose, although sweet, is very coarse. 

 Still, many people prefer it to any other. I cannot say 

 that such is the case with me, good beef being to my idea 

 infinitely superior The tongue, last entrail, and especially 

 the moufBe or extremity of the upper lip, are great 

 delicacies, more particularly when eaten cooked in the 

 primitive style of the backwoods. It may be the wood 

 fire, it may be the want of seasoning, or more probably 

 still the fresh air and severe exercise of the hunt ; but all 

 that I have eaten when snugly housed ebout a camp-fire 

 has been relished with a gusto unknown in city life. A 

 bonne bouche which must not be forgotten, and which only 

 the moose hunter can enjoy, or those who live near the 

 haunts of this animal, is the marrow from the shank- 

 bones of the legs, cooked immediately after the animal is 

 killed. This, served on toast, with a sprinkling of 

 cayenne pepper, would make the mouth of the most 

 fastidious epicure water that had previous experience of its 

 excellence. 



The moose deer changes much in appearance with the 

 rotations of the seasons. In summer the coat is short and 

 fine ; in winter coarse and long. Underneath the hair is 

 found an abundant crop of soft wool, which doubtless 



