ANGORA VENISON. 



NGORA venison is the name which should 

 be given to the flesh of the Angora 

 goat. At the present time it is usually 

 sold in the markets as mutton. The 

 term goat meat should be applied to 

 meat of the common goat, and the term mutton be- 

 longs to sheep. Because the Angora goat feeds largely 

 upon that material which nourishes the deer, the meat 

 of the Angora is flavored like venison. The fat is 

 well distributed, and the healthfulness of the animal 

 renders this an especially desirable meat. The Turk 

 has long recognized Angora venison as an important 

 element in his diet. Angora kid is above comparison, 

 and it occupies the principle place on the menu at 

 private as well as state affairs in the Orient. As one 

 passes through the market places in Asia Minor 

 he sees the carcasses of the Angora hanging in every 

 shop. There is no mistaking the animal, as the skin 

 still remains on the goat. One takes his choice, and 

 as a rule more Angora venison than mutton is sold. 

 Some of the Turks keep their wethers until they be- 

 come coarse-haired and too old to pay to keep longer, 

 eight or ten years old. This class of meat ranks 

 with old mutton, and sells at a discount. Young 



