DEER. Class I. 



cessively compact, solid, hard and weighty, 

 and make excellent handles for couteaus, 

 knives, and several other utensils. They 

 abound in ammonia, which is the basis of the 

 spirit of Hartshorn ; and the remains (after the 

 salts are extracted) being calcined, become a 

 valuable astringent in fluxes, which is known by 

 the name of burnt Hartshorn, Besides these 

 uses in mechanics and medicine, there is an in- 

 stance in Giraldus Cambrensis, of a countess of 

 Chester, who kept milch hinds, and made 

 cheese of their milk, some of which she pre- 

 sented to archbishop Balchvin, in his itinerary 

 through J Vales, in the year 1188.* 



* Girald. Camh. Itln, p, 2l6. 



