THE MUSKRAT AS A FUB BEARER AND AS FOOD. 11 



In the Baltimore markets muskrats are on sale from the middle 

 of December to the middle of March. They are received by commis- 

 sion houses mostly from the lower Chesapeake, but supplies have 

 come also from Louisiana and have arrived in excellent condition. 

 The wholesale price usually is about 7 cents each and the retail price 

 10 to 20 cents. 



PREPARING AND COOKING. 



The flesh of the muskrat is dark red in color but fine grained and 

 tender. Unfavorable opinions as to its flavor arise, probably, from 

 lack of skill in cooking or from carelessness in skinning the animal. 

 In the usual method of skinning, the hair side of the pelts does not 

 come in contact with the flesh, the musk glands often come off with 

 the skin, and only in summer does the musky odor pervade the flesh. 

 An unskilled person is more likely to leave some of the odor, but in 

 winter it may all be removed by washing. The novice should be 

 careful to keep the fur from touching the flesh, to avoid cutting into 

 the musk glands, and to trim off any glands that may adhere to the 

 meat. 



RECIPES FOR COOKING. 



Fried muskrat. — Wash the muskrat thoroughly and cut in quarters. Let it 

 lie in salt water for an hour or more, then wash, dry with a cloth, and season. 

 Dip the pieces in a prepared egg batter and dust them with flour or meal. 

 Place the lard in a frying pan and let it get hot. Then put in the muskrat 

 and fry very slowly for an hour. Prepare a gravy of milk, butter, flour, and 

 parsley and season to taste. After it thickens pour it over the cooked muskrat. 



Roast muskrat. — Wash the meat thoroughly, let it lie for an hour or more in 

 salt water, and then wash again. Put it in a pan with water, salt, pepper, but- 

 ter, and a little onion ; sprinkle flour over it and baste it until it is thoroughly 

 done. 



Stewed muskrat. — Wash the meat thoroughly, cut it in pieces, and let it lie 

 in salt water for an hour. Then wash again, put it in a saucepan, and season 

 with butter, salt, and pepper to taste. Let it simmer slowly, and when nearly 

 done put parsley and a little chopped onion into it. When entirely done thicken 

 with a gravy of flour and water, as for stewed chicken. 



The slightly gamey flavor of muskrats prepared by the above 

 recipes is liked by most persons. Should it be objectionable it may 

 be overcome by soaking the meat overnight in salt water. 



MUSKRAT FURS. 



In the raw state the fur of the muskrat is dense and soft and in 

 general appearance much like that of the beaver. However, the 

 pelage is shorter and less close and the pelt somewhat inferior in 

 durability. The color varies with season and locality. Northern 

 skins average lightest in color, being often a light silver gray, some- 

 times nearly white on the underparts. This is probably because 



