FLESH FOOD FROM MAMMALS. 61 



delicacy in Germany, and after being salted and smoked 

 were reserved for the tables of princes. The tongues 

 and hams are still in repute when obtainable. 



A species of black bear, of medium height, is common 

 in the mountains of Jajjan, and is especially numerous 

 in the island of Yeso. The flesh is much esteemed by 

 the Japanese, who consider it an excellent game. But it 

 is only in winter that it is chased, when the snow obliges 

 it to descend into the valleys. It is during this season 

 that it is found in the markets, and the price is high. The 

 Europeans do not eat the flesh, except by way of curiosity. 



The flesh of the Polar bear (Ursus maritimuu) is eaten 

 by the Esquimaux and the Danes in Greenland, and 

 when young and cooked after the maimer of beefsteak, 

 is by no means to be despised, although rather insipid. 

 Dr. Scoresby tells us that the muscular fat is well- 

 flavoured and savory. " I once," he adds, " treated my 

 surgeon to a dinner of bear's ham, and he did not know 

 for above a month afterwards but that it was beef- 

 steak." Some Russian sailors who wintered at Spitz- 

 bergen found bears' flesh to be much more agreeable to 

 the taste than the flesh of the reindeer. The Esquimaux 

 prefer its flesh at all times to that of the seal.* 



When care is taken not to soil the carcass with any of 

 the strong-smelling fluid exuded by the animal, the meat 

 of the skunk of America (Mephites Americana) is con- 

 sidered by the natives to be excellent food. 



The flesh of the American badger (Meles Labradoris) is 

 said to be not inferior to that of the bear. That of the 

 European species {M. Taxus) is reckoned a delicacy in 

 Italy and France, and may be cured like hams and 

 bacon. In China the flesh is a most common food, but 

 in Europe, the hind quarters are the only parts eaten ; 

 the hams being considered by many superior in flavour 

 to those of the hog. 



In North America the flesh of the musk-rat {Fiber 

 zibethicus, Cuv.), is occasionally eaten in winter, being out 



■* See Parry's "Fourth Voyage." 



