VENISON. 



Sll^CE the qnalit)^ of the flesh depends very much upon the 

 condition of tlie animal when killed, we might expect to find 

 differences of opinion as to the quality of the venison obtained 

 from the different species of deer, especially when these opinions 

 are expressed by those whose opportunities to judge have not 

 been very great. 



All agree that the flesh of the Moose possesses one excellence 

 over all other venison, in this, that the external fat which is 

 connected with the muscle is soft, and retains its fluidity at a 

 low temperature, while the internal fat is very hard, like the fat 

 of all other deer. It is coarse grained, no doubt, but for all that, 

 it is sweet and juicy, even though not in the best of order. 

 When from an old animal it is tough, but still it is always nour- 

 ishing, and for that reason it is ever esteemed where food is a 

 desideratum. Richardson says : " The flesh of the Moose is more 

 relished by the Indians and residents in the fur countries than 

 that of any other animal, and principally, I believe, on account 

 of its soft fat." The flesh of the young fat moose is always 

 highly prized, even by epicures, whether in the camp or in the 

 dining-room. This, like all the other deer, is in the finest condi- 

 tion at the commencement of the rutting season, when the flesh 

 of even the old males is considered rich and delicious. Captain 

 Hardy had killed a very large male Moose which John, his In- 

 dian, "^Imd called up. The next morning — " Come on, Capten," 

 said John ; " come on and eat some Moose. This Moose be 

 very tender ; little later in the fall not so good though ; soon get 

 tough and black." 



The flesh of this animal has always been highly esteemed in 

 countries where it is found in Northern Europe, and at times it 

 has contributed largely to the supply of food. It is the only 

 venison well adapted to preservation in the barrel, with pickle or 

 brine. In this mode it is said to be as well preserved as beef, 

 while the flesh of all the other deer must be preserved by a drj-^- 

 ing process. 



Of the quality of the venison of the larger Reindeer there is 

 a diversity of opinion ; but the weight of authority is in favor of 



