2o6 THE AMERICAN MOOSE 



in the woods where the hunt ended to the tables 

 of the hunter and his friends hundreds of miles 

 away. 



It has been said that the same moose never 

 furnishes a good head and good steaks, but this 

 statement is not true. The meat of even an old 

 moose, if in good condition in other respects, is 

 excellent in flavor, and if kept for a sufficient time 

 at a moderate temperature it will be tender. In 

 the rutting season, and immediately after, the 

 venison of any animal is not at its best, though I 

 have eaten the steak of a bull moose killed on the 

 second day of October that was as free from any 

 rank flavor as meat killed eight weeks later. The 

 carcass of an animal should be dressed promptly 

 and properly, and the meat should be given a 

 chance to become tender without becoming tainted. 

 Disregard of some of these conditions is probably 

 the cause of most of the prejudices against certain 

 forms of game. 



Moose meat may be kept indefinitely without 

 injury in the freezing room of a cold-storage ware- 

 house, and such establishments now offer their 

 facilities to the public in most cities. The meat 

 may be left frozen for months: when thawed its 

 quality will be found unimpaired. Venison which 



