Sl4 



UNITED STATES. 



The brisket of the elk very much resembles that of 

 the ox. 



Place and food. The elks which wei-e exhibited 

 in New York were brought from Upper Canada. 

 They are said to be found in almost ail the back 

 country of the United States, as low down as Virgi- 

 nia. In respect to food, as these had been domesti- 

 cated from infancy, nothing particular could be learnt 

 from them concerning what they most affected in the 

 wild state. What appeared remarkable to us was, 

 that they all ate tobacco^ as variously prepared by 

 the tobacconists, with greediness. This the proprie- 

 tor asserted was a natural appetite ; and that the 

 wild elks ate the wild plant. We are informed by 

 Hasselquist, that the cervi capra of Barbary " loves 

 the smoak of tobacco ; and, when caught alive, will 

 approach the pipe of the huntsman, though other- 

 wise more timid than any animal."* 



Young. The rutting time is from about the 20th 

 of September to the 1st of October. The female 

 goes about nine months ; generally brings forth 

 twins ; and it seldom happens but that one is male 

 and the other female. 



The hoofs of the elk are very much cloven ; 

 and like the moose and rein-deer, he makes a great 

 clattering with them in travelling. He is very 

 fleet. 



The flesh is said to be excellent; and the skin em^ 

 ployed for various useful purposes. 



On the outside of each hind leg the elk has a small 

 vesicle or bag, which contains a thin unctuous sub? 



* The rock goat of Switzerland also eats tobacco. 



