68 DAN BEARD'S ANIMAL BOOK 



fricassee, dormouse on toast, dormouse soup and 

 dormouse hash, and dormouse served with a sauce 

 made of a mixture of poppy seed and honey. 

 In the North Woods 



THE INDIANS EAT PORCUPINE, 



boiled porcupine occupying the place of Thanks- 

 giving turkey among the Northern Indians. I 



have never eaten porcu- 

 pine and the one I pre- 

 pared for cooking was 

 left at Sin- Yale- A-M in 

 Lake in the Mission 

 Mountains when we 

 broke camp to hit the 

 trail for McDonald 

 Lake. I am told by Mr. 

 Belmore Browne, the 

 artist, hunter and wilderness man, that this ani- 

 mal should be boiled in not less than two or three 

 waters or it will be too strong for white man's 

 taste. If the reader should want to know 



HOW TO COOK A PORCUPINE 



he can learn from the Indians by watching them 

 as they prepare a porcupine for the table, but for 

 fear that all my readers will not have this oppor- 

 tunity or like u lnjun" cooking, it may be well to 

 say that the first thing to do is to suspend the 

 animal over a blazing fire, or throw it bodily into 



