MOOSE MEAT AS FOOD 215 



The edible portion of the muffle comprises the 

 fibrous flesh of the cheek, and the gelatinous 

 prehensile upper lip. The cartilaginous nasal 

 septum is of course not eaten. I have heard 

 taxidermists say that the muffle cannot be saved 

 for the table if the scalp is to be used in mounting 

 the moose's head. And still a skillful taxidermist 

 once removed the head-skin of a large moose for 

 me, and saved three and a quarter pounds of 

 muffle, including cartilage, but including also 

 much of the rich flesh of the upper lip. This 

 furnished for my table three quarts of thick rich 

 stew — a dish which was greatly enjoyed by all 

 who shared in it. 



Probably the muffles of more than nine-tenths 

 of all the moose whose heads are not saved for 

 mounting are thrown away in the woods, while a 

 much larger proportion are thrown away in the 

 taxidermists' shops. 



When I shot my first moose the guide, who was 

 something of an epicure, and a skillful cook withal, 

 described stewed muffle in terms of extravagant 

 praise. His mouth fairly watered at thoughts of 

 royal banquets in the woods, when simply a dish of 

 muffle, with pilot bread and tea, had constituted 

 the menu. 



"What's it like.?" I asked. 



