MOOSE MEAT AS FOOD 



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cannot equal in the architectural and engineering 

 undertakings for which the beaver is noted. 

 And the beaver's tail, Hke the moose's muffle, is a 

 highly esteemed article of food among the epicures 

 of the woods who have had opportunity to eat it. 

 Both possess character and flavor more closely 

 allied to the fat of the green turtle than to any 

 other well-known dish. The author cordially 

 recommends both from personal experience to 

 all who can appreciate richness and delicacy in 

 their food. 



The suggestion that the "muffle" of a moose 

 be eaten often causes the woodsman to inquire 

 suspiciously, "What is the muffle, anyway?" 

 When told that it is the nose and lip, his suspicion 

 is likely to become violent antipathy. But the 

 moose's muffle is not merely an olfactory organ: 

 it is a member which is used as deftly as a man 

 would use his hand in picking off twigs of con- 

 siderable size from trees, the moose often reaching 

 high in the air and breaking down the tops of 

 saplings by this means. Like the beaver's tail it is a 

 useful substitute for a hand, and like the beaver's 

 tail it is the choicest tidbit which the animal can 

 furnish for the table. 



"The Nose is look'd upon as a great Dainty; 

 I have eat several of them my self ; they are perfect 



