MOOSE MEAT AS FOOD 



205 



highest place, others favoring another. Moose 

 venison resembles beef in appearance, and also in 

 flavor, more closely than the other sorts of game 

 do, while the venison of the smaller species of 

 deer is more frequently likened to mutton. All 

 have a flavor unlike that of domestic meat, how- 

 ever. 



Venison deserves a higher place, with respect to 

 dietetic value, than it commonly receives. '"It is 

 especially adapted to invalids, who require a 

 nourishing yet easily digested food."^ A writer 

 in the Scientific American several years ago gave 

 an interesting table showing the relative digesti- 

 bility of various foods. In this table grilled veni- 

 son takes, with boiled rice and boiled tripe, the 

 first place, the three dishes requiring only one hour 

 for complete digestion. Boiled chicken, on the 

 other hand, requires two hours for digestion, roast 

 turkey, duck, and goose from two to 2}4 hours, 

 grilled beefsteak and mutton three hours, roast 

 chicken four hours, and grilled or roasted veal five 

 hours. ^ In view of these facts it is to be regretted 

 that so often moose venison is wasted, owing to the 

 difficulty of transporting it from the remote place 



^ Prof. David E. Lantz, in Bulletin of the Biological Survey of the 

 Department of Agriculture, issued Dec. 31, 1910, p. 14. 

 ' Scientific American, July 17, 1909. 



