214 



THE AMERICAN MOOSE 



Marrow." Thus wrote Judge Dudley, son and 

 grandson of Governors of the Massachusetts 

 Bay Colony, in a monograph on the moose which 

 was published in the Philosophical Transactions 

 of the Royal Society of London nearly two hundred 

 years ago. Audubon and Bachman in their 

 Quadrupeds of North America^ also commend this 

 dish. "The flesh is considered very good, espe- 

 cially the moufflon, which forms the upper lip, and is 

 very rich, juicy, and gelatinous. This is cleaned 

 and dressed in the same manner as calves' head.'^ 

 And "a military chaplain" (Rev. Joshua Fraser), 

 writing of a dinner in an Indian camp on the upper 

 Ottawa, thus describes a dish of muffle: "The 

 crowning dish was that grandest of all dishes, 

 moose mouffle. This is the immense upper lip 

 and nostrils of the animal, and I have no hesitation 

 in pronouncing it one of the m.ost toothsome and 

 savoury of all the dishes within the range of the 

 gastronomic art. It is white and tender as spring 

 chicken, yet firm and substantial as fresh beef, 

 with a flavor combining the excellencies of both. 

 I eat to repletion, yet was not sensible of any of 

 that uneasy heaviness which generally follows a 

 too hearty meal."*^ 



5 Vol. ii., p. 187. 



^ Three Months among the Moose (Montreal, 1881), p. 26. 



