VENISON. 
SIncE the quality of the flesh depends very much upon the 
condition of the animal when killed, we might expect to find 
differences of opinion as to the quality of the venison obtained 
from the different species of deer, especially when these opinions 
are expressed by those whose opportunities to judge have not 
been very great. 
All agree that the flesh of the Moose possesses one excellence 
over all other venison, in this, that the external fat which is 
connected with the muscle is soft, and retains its fluidity at a 
low temperature, while the internal fat is very hard, like the fat 
of all other deer. It is coarse grained, no doubt, but for all that, 
it is sweet and juicy, even though not in the best of order. 
When from an old animal it is tough, but still it is always nour- 
ishing, and for that reason it is ever esteemed where food is a 
desideratum. Richardson says: ‘The flesh of the Moose is more 
relished by the Indians and residents in the fur countries than 
that of any other animal, and principally, I believe, on account 
of its soft fat.” The flesh of the young fat moose is always 
highly prized, even by epicures, whether in the camp or in the 
dining-room. This, like all the other deer, is in the finest condi- 
tion at the commencement of the rutting season, when the flesh 
of even the old males is considered rich and delicious. Captain 
Hardy had killed a very large male Moose which John, his In- 
dian, had called up. The next morning —‘ Come on, Capten,” 
said John; ‘come on and eat some Moose. This Moose be 
very tender; little later in the fall not so good though; soon get 
tough and black.” 
The flesh of this animal has always been highly esteemed in 
countries where it is found in Northern Europe, and at times it 
has contributed largely to the supply of food. It is the only 
venison well adapted to preservation in the barrel, with pickle or 
brine. In this mode it is said to be as well preserved as beef, 
while the flesh of all the other deer must be preserved by a dry- 
ing process. 
Of the quality of the venison of the larger Reindeer there is 
a diversity of opinion; but the weight of authority is in favor of 
