PROFIT FROM THE MUSKRAT 81 
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 i 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 
