ly,
And howl to the moon as she glides through the sky."

In that country it is the substitute for the horse, the cow, the
goat, and the sheep. From its milk is produced cheese; from its
skin, clothing; from its tendons, bowstrings and thread; from
its horns, glue; from its bones, spoons; and its flesh furnishes
food. In England we have the stag, an animal of great beauty,
and much admired. He is a native of many parts of Europe, and is
supposed to have been originally introduced into this country
from France. About a century back he was to be found wild in
some of the rough and mountainous parts of Wales, as well as in
the forests of Exmoor, in Devonshire, and the woods on the banks
of the Tamar. In the middle ages the deer formed food for the
not over abstemious monks, as represented by Friar Tuck's
larder, in the admirable fiction of "Ivanhoe;" and at a later
period it was a deer-stealing adventure that drove the
"ingenious" William Shakspeare to London, to become a common
player, and the greatest dramatist that ever lived.

HASHED VENISON.

1050. INGREDIENTS.--The remains of roast venison, its own or mutton
gravy, thickening of butter and flour.

_Mode_.--Cut the meat from the bones in neat slices, and, if there is
sufficient of its own gravy left, put the meat into this, as it is
preferable to any other. Should there not be enough, put the bones and
trimmings into a stewpan, with about a pint of mutton gravy; let them
stew gently for an hour, and strain the gravy. Put a little flour and
butter into the stewpan, keep stirring until brown, then add the
strained gravy, and give it a boil up; skim and strain again, and, when
a little cool, put in the slices of venison. Place the stewpan by the
side of the fire, and, when on the point of simmering, serve: do not
allow it to boil, or the meat will be hard. Send red-currant jelly to
table with it.

_Time_.--Altogether, 1-1/2 hour.

_Seasonable_.--Buck venison, from June to Michaelmas; doe venison, from
November to the end of January.

_Note_.--A small quantity of Harvey's sauce, ketchup, or port wine, may
be added to enrich the gravy: these ingredients must, however, be used
very sparingly, or they will overpower the flavour of the venison.

[Illustration: FALLOW-DEER (BUCK). FALLOW-DEER (DOE).]

THE FALLOW-DEER.--This is the domestic or park deer; and no two
animals can make a neare