212 . THE AMERICAN MOOSE 



knife the marrow will be sufficiently cooked. 

 Perhaps the best use for the marrow, however, 

 is to enrich the broth of a stew. Certainly a 

 moose stew without this addition is likely to be 

 thin and watery. 



Moose feet, when cooked, closely resemble 

 pigs' feet in character and flavor. 



Prejudices on the part of intelligent people with 

 respect to food survive longer than any other 

 of the unreasoning whims which are handed down 

 from a time when intelligence was lacking. The 

 result has been a great economic waste, which 

 often its victims could ill afford. Oxtails, it is 

 said, were unknown and untried in France as an 

 article of food until the Revolution, when a friend- 

 less aristocrat was driven by hunger to beg the 

 tails of cattle from the refuse of a butcher shop. 

 He made a stew to ward off starvation, and thus 

 discovered oxtail soup. 



The beaver's tail is not a switch to drive away 

 the flies, like the tail of a horse or cow; nor a play- 

 thing to be chased, like the tail of a domestic cat; 

 nor yet an utterly useless appendage, as in the 

 case of most other animals. Like the moose's 

 muffle the beaver's tail is an important bodily 

 member, and does work which human hands often 



