FLESH FOOD FROM MAMMALS. 79 



the lean is dark -coloured, the fat oily, and it requires a 

 strong stomach to sustain a full meal of it. The tail, 

 which is considered a great luxury, consists of a gristly 

 kind of fat, as rich, but not so nauseating, as the fat of 

 the body. 



Porcupines. — The Indians and hunters in the United 

 States and about the Rocky Mountain ranges, eat the 

 flesh of the Canadian porcupine {Hystrix pilosus, Catesby), 

 but to a more refined taste it would be unpalatable. 



The flesh of the common crested porcupine {Hystrix cris- 

 tata), like that of most purely vegetable-feeding rodents, 

 is considered very delicate food, and is often eaten at din- 

 ners in Rome, being sold at 5d. per pound, the porcupine 

 being not uncommon in the Campagna. It is said there 

 that they should be cooked like a hare, or with wine 

 sauce, like a wild boar. Porcupines are common in 

 Algeria and parts of the west coast of Africa, and their 

 flesh is much liked. Porcupine and palaver sauce is an 

 esteemed dish at Fernando Po. 



The flesh of the young porcupine is very good eating 

 and nutritious food. To be cooked properly it should 

 be boiled first and roasted afterwards. This is necessary 

 to soften the thick, gristly skin, which is the best part 

 of the animal. The Dutch and the Hottentots in 

 Southern Africa are very fond of it. The flesh is said 

 to eat better when it has been hung in the smoke of a 

 chimney a couple of days. . 



The flesh of the tree porcupines of South America 

 (Synetheres prehensilis and S. villosm) is also said to be 

 delicate and tender. If so it very much belies the odour 

 which proceeds from the body. 



There are two species of paca or agouti, the Ooelogemys 

 fulmts and C. subniger. The flesh of the agouti is white, 

 tender, and well-tasted, and when fat and well-dressed 

 is by no means unpalatable food. Waterton, however, 

 says its flesh is dry, with scarcely any fat. It has been 

 sometimes termed the rabbit of South America. The 

 flesh of the cavy, a smaller species, also resembles it. 

 The paca or spotted cavy {Ccehgemys paca), is one of 



