124 AKIMAL FOOD EESOXJECES OF DIFFERENT NATIONS. 



principally on account of its marrow, which is a delicacy 

 they set a high value on. 



Venison. — The deer tribe, both in their wild and domes- 

 ticated state, contribute largely to human food, their 

 flesh being wholesome and nutritious. It will only be 

 necessary to instance a few of the least common. 



The flesh of the little Japanese deer {Cervus sica) is ex- 

 cellent. They fatten well, and their legs contain layers 

 of fat, which are highly appreciated by connoisseurs. 

 Lord Powerscourt acclimatised them in Ireland, and has 

 more than a hundred head, and the young are sold in 

 the London market for venison. These deer, however, 

 attain rarely a weight of more than 100 lbs. in our 

 southern climate, while in the north they are double 

 that weight. 



Reindeer.— In the winter many families of Laplanders 

 arrive in St. Petersburg bringing with them herds of 

 reindeer for sale to the rich proprietors. These are 

 killed, and the saddle of meat is considered an exquisite 

 dish ; but the tongue is the most dainty morsel. 



The stomach of the reindeer, distended with well 

 masticated willow sprigs in a half digested state, is 

 highly esteemed. This is dried over the fire or in the 

 smoke of the huts for winter use, and when mixed with 

 melted suet, oil and snow, is highly relished. It is 

 deemed a powerful anti-scorbutic. 



Every part of the carcass of the reindeer serves the 

 natives of the northern regions for food. In the Russian 

 Empire there are computed to be about one million rein- 

 deer, in Norway about 100,000, one-fifth of the domesti- 

 cated ones are yearly killed for food, and in North America 

 there are many thousands. A fine reindeer will sometimes 

 yield 120 lbs. of meat and forty of tallow. The Esquimaux 

 hunteu breaks the leg of a recently slaughtered deer and 

 swallows the marrow still warm, with avidity; the kid- 

 neys and other parts of the intestines are also eaten raw ; 

 the large gut, when roasted or boiled with all its fatty ap- 

 pendages, is one of the most savoury dishes that can be 

 offered, either to Indian or white settler in North America. 



