r approach to each other than the stag
and it, and yet no two animals keep more distinct, or avoid each
other with a more inveterate animosity. They never herd or
intermix together, and consequently never give rise to an
intermediate race; it is even rare, unless they have been
transported thither, to find fellow-deer in a country where
stags are numerous. He is very easily tamed, and feeds upon many
things which the stag refuses: he also browzes closer than the
stag, and preserves his venison better. The doe produces one
fawn, sometimes two, but rarely three. In short, they resemble
the stag in all his natural habits, and the greatest difference
between them is the duration of their lives: the stag, it is
said, lives to the age of thirty-five or forty years, and the
fallow-deer does not live more than twenty. As they are smaller
than the stag, it is probable that their growth is sooner
completed.

STEWED VENISON.

1051. INGREDIENTS.--A shoulder of venison, a few slices of mutton fat, 2
glasses of port wine, pepper and allspice to taste, 1-1/2 pint of weak
stock or gravy, 1/2 teaspoonful of whole pepper, 1/2 teaspoonful of
whole allspice.

_Mode_.--Hang the venison till tender; take out the bone, flatten the
meat with a rolling-pin, and place over it a few slices of mutton fat,
which have been previously soaked for 2 or 3 hours in port wine;
sprinkle these with a little fine allspice and pepper, roll the meat up,
and bind and tie it securely. Put it into a stewpan with the bone and
the above proportion of weak stock or gravy, whole allspice, black
pepper, and port wine; cover the lid down closely, and simmer, very
gently, from 3-1/2 to 4 hours. When quite tender, take off the tape, and
dish the meat; strain the gravy over it, and send it to table with
red-currant jelly. Unless the joint is very fat, the above is the best
mode of cooking it.

_Time_.--3-1/2 to 4 hours.

_Average cost_, 1s. 4d. to 1s. 6d. per lb.

_Sufficient_ for 10 or 12 persons.

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

[Illustration: THE ROEBUCK.]

THE ROEBUCK.--This is the _Certuscapreolus_, or common roe, and
is of a reddish-brown colour. It is an inhabitant of Asia, as
well as of Europe. It has great grace in its movements, and
stands about two feet seven inches high, and has a length of
about