32 FLESH OF THE RED DEER. 



the liver, the heart, the tripe, the feet, and the white pud- 

 dings, should not be neglected. The skin itself is manu- 

 factured into a soft yellow-coloured leather, which is useful 

 for numerous purposes. 



I have heard the excellence of the venison disputed by 

 sportsmen, and others, who have tasted it in the North; 

 but I attribute this entirely to the age and condition of 

 the sort of creature it was their lot to taste, or to the time 

 of year in which it was killed. A hart, like most other 

 animals, has little fat when he is growing ; and if sportsmen 

 do not distinguish, or have not the means of selection, the 

 haunches will cut but a sorry figure at the table. But in 

 the estimation of all the numerous guests it has been my 

 good fortune to meet in the hospitable halls of Blair, the 

 red deer has been infinitely preferred to the fallow ; and I 

 could name many such guests, whose judgment would be 

 pronounced paramount in such matters. On the contrary, 

 the haunch of the fallow deer, when brought to table at 

 Blair, although perfect in its kind, was always neglected. 

 There must, however, be a wide difference between the 

 quality of the red deer which are fed in English parks, 

 and such as wander freely over the mountains, and browse 

 on the sweet grass and heather. 



I have now lying before me a letter from Sir Walter 

 Scott, to whom I was in the habit of sending Highland 

 venison (and who was no mean judge of the merits of a 

 plat de resistance), attesting its excellence. Thus I quote 

 from it, word for word : 



" ' Thanks, dear Sir, for your venison, for finer or fatter 

 Never roam'd in a forest, or smoked in a platter.' 



" Your superb haunch arrived in excellent time to feast 



