source of this supply was stated to be in the vicinity 

 of Salem, N. J. The Saginaw (Mich.) Courier-Her- 

 ald states that in the season of 1907-8 dressed musk- 

 rats at that place retailed at from 15 to 20 cents each, 

 and that dealers had ready sale for all they could 

 provide. Muskrat is said to be a favorite dish at 

 dinners given by church societies in Delaware and 

 Maryland, and annual muskrat banquets are a fea- 

 ture with certain gun clubs in the West. Those of 

 the Monroe (Mich.) Marsh Club have been celebrated 

 for many years. Nearly a dozen years ago, when the 

 club desired the enactment of a law to protect the 

 muskrat on the marshes adjoining the Great Lakes, 

 they went to Lansing, taking with them their own 

 chefs, and invited the entire Legislature to partake 

 of their hospitality. . . . The law was passed 

 without opposition. . . . 



"The flesh of the muskrat is dark red in color, but 

 fine-grained and tender. Unfavorable opinions as to 

 its flavor arise, probably, from lack of skill in cook- 

 ing or from carelessness in skinning the animal. In 

 the usual method of skinning, the hair-side of the 

 pelts does not come in contact with the flesh, the 

 musk-glands often come off with, the skin, and only 

 in summer does the musky odor pervade the flesh. 

 An unskilled person is more likely to leave some of 

 the odor, but in winter it may all be removed by 

 washing [as, also, the gamey flavor, when too strong 

 for one's taste, by soaking in salt water.] The novice 

 should be careful to keep the fur from touching the 

 flesh, to avoid cutting into the musk-glands, and to 



