64 PRAIRIE AND FOREST. 



ing, or more probably still the fresh air and 'severe 

 exercise of the hunt ; but all that I have eaten when 

 snugly housed about 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. Under- 

 neath the hair is found an abundant crop of soft wool, 

 which doubtless enables them to endure the great 

 severity of the northern winters. The face-hair, dif- 

 ferent from that of the horse or cow, grows upwards 

 from the mouffle, on the termination of which there is 

 a triangular bare spot. The power of the jaws and 

 teeth of the moose is very great. The facility with 

 which they strip the bark from those trees that con- 

 stitute their favourite food is wonderful. Their pace 

 is either a walk or trot, the usual bounding gait of 

 other species being unknown to them. Even if a 

 fallen tree interrupt their progress, instead of rising at 

 it like a horse, they manage to clamber over in a most 

 effective manner. 



Two methods of capturing moose I have not alluded 

 to, for why? They appear so antagonistic to all 

 those feelings that should actuate the gentleman; viz., 

 by snaring and trapping. The minutiae of the modes 



