A NEW DISH RECOMMENDED. 



171 



home-minded Celestials abroad. I have seen scores of dried antlers 

 attracting envious eyes in the markets of the Chinese quarter .of San 

 Francisco. Our American Indians also eat young deer-horns, the Sioux 

 and neighboring mountain tribes devouring them raw with great gusto. 

 There is no reason why civilized cookery might not avail itself of this 

 new comestible to advantage. Its rarity, to say the least, would recom- 

 mend it as a tidbit on great occasions. 



ELK ANTLERS OF REGULAR GROWTH. 



At last the tip of the horn is reached, the capstone laid. Then the 

 gates between the heart and the thousands of little canals are shut down, 

 the velvet, deprived of its support, dies and peels off, accelerated by much 

 rubbing against branches, and the horn, striated and ribbed with the 

 irregular channels of the old blood-vessels, comes out in September strong 

 and bright. "Richard is himself again !" 



When one thinks of the breadth and weight of elk antlers — often 

 forty pounds — it is astonishing with what rapidity they are matured. The 

 beam of each horn is sometimes five feet long, and twelve inches in cir- 

 cumference at the base, their tips being three feet apart and reaching 

 almost to the tail whenever the head is thrown back. How great is their 

 bulk, compared with the mass of the body, is represented by the cut on 



