58 DEER. Class I. 



cessively compact, solid, hard and weighty, 

 and make excellent handles for couteaus, 

 knives, and several other utensils. They 

 abound in ammor/ia, which is the basis of the 

 spirit of Hartshorn ; and the remains (after the 

 salts are extracted) being calcined, become a 

 valuable astringent in flaxes, which is known by 

 the name of burnt Hartshorn. Besides these 

 uses in mechanics and medicine, there is an in- 

 stance in Giraldus Cantbrensis, of a countess of 

 Chester, who kept milch hinds, and made 

 cheese of their milk, some of which she pre- 

 sented to archbishop Baldzvin, in his itinerary 

 through Wales, in the year 1 188.* 



* GiraU, Gnnh Itim p. 21$. 



