product at any time, under reasonable
regulations, either for breeding purposes or for food.

The growing scarcity of game mammals and birds in the United States and
the threatened extinction of some of them over large parts of their
present ranges make the preservation of the remnant highly important.
Very important also is the increase of this remnant so as to make game
once more abundant. It is believed that by means of intelligent game
propagation, both by the states and by private enterprise, many of our
depleted ranges can be restocked with big game.

IMPORTANCE OF THE DEER FAMILY.

The members of the deer family (Cervidae) rank next to the cattle and
sheep family (Bovidae) in general utility, and are the most important of
the big game animals of America.

Wherever obtainable in quantity the flesh of deer of different kinds has
always been a staple article of diet, and under present market
conditions it is hardly necessary to say that venison is perhaps the
most important game, being a favorite with epicures and also having a
wide use as a substitute for beef and mutton, which meats it resembles
in texture, color, and general characteristics. Its flavor is
distinctive, though it suggests mutton rather than beef. In chemical
composition it is very similar to beef, though, judging from available
data, it is not so fat as stall-fed cattle. The following figures show
how it compares with beef and mutton: A lean venison roast before
cooking has been found to contain on an average 75 per cent of water, 20
per cent of protein or nitrogenous material, and 2 per cent of fat; a
lean beef rump, some 65 to 70 per cent of water, 20 to 23 per cent of
protein, and 5 to 14 per cent of fat; a lean leg of mutton, 67 per cent
of water, 19 per cent of protein, and 13 per cent of fat.

Venison, beef, and other common meats are very thoroughly digested,
whatever the method of cooking. Venison may be roasted, broiled,
pan-broiled, or used for making stews, in much the same way as beef.
Venison, particularly steak, to be at its best, should be eaten as soon
as possible after it is cooked.

The general popularity of venison is so great and the demand for it so
widespread that over-production is improbable. The other products of the
deer--skins and horns--are of considerable importance, and in countries
where deer are abundant and especially where large herds are kept in
semi-domestication, the commerce in both is very extensive.