VENISON. 409 



It is not admired when corned like beef or the flesh of the 

 Moose, but when dried it is extremely delicate and nice, and 

 inexpressibly superior to dried beef. Indeed, it is only when you 

 cut into the dried ham of the deer that you can fully appreciate 

 its delicate, tender texture, and its rich flavor. It is very readily 

 cured by drying. Take the venison ham, hang it up by the 

 shank, even in the ordinary kitchen, divide the muscles just above 

 the hock and insert a handful of dry salt, and it will then cure 

 to absolute perfection. It keeps a long time without curing, 

 before it becomes tainted, and, of course, improves in tenderness 

 and flavor all the time. 



When the Indians jerk it they cut it into thin strips or sheets, 

 and hang it upon poles over a slow fire, not sufficiently strong to 

 absolutely cook it, and yet it does become partially cooked, as 

 well as smoked and dried, and, if thoroughly done, it becomes 

 as dry as a chip, and will break short off, like a biscuit, unless 

 the strip is pretty thick. Still, it retains its flavor and suste- 

 nance, and makes an excellent soup, for which it should be 

 pounded pretty fine. It is very good au riaturel, and is a con- 

 venient lunch to take into the woods. 



I can only conjecture as to the quality of the venison of the 

 Acapulco Deer. To do this is unnecessary. 



