The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1905-05-03

"Amcricans will cat anything ma
ture has covered with fur and fcath-
crs, and pay good price for it, too,
remarked chccrfully wholesale deal
cr in fancy meats and game in Wash
ington street, apropos Of the profits
and losses of the game season, which
is practically closed by April J.
"Why, during the winter do live
ly business in skunks.
"Surc, I'm not romancing at all. |
could sell far more skunks than | can
get hold Of, and at a good profit.
There are chefs in New York who
know how to cook skunks, and they
have customers who know what a
tasty dish skunks are when prepared
properly.
"In the same class are raccoon and
'possum, which have ,hcir admirers
now among white folks as we'll as
among the darkics.
"New York has better cooks than
it used to have. That why SO many
more kinds of game and fancy reats
have been added TO its daily bill of
fare. And there is lively demand
for muskrats by proprletors of certain
French restaurants. Certainly sell
muskrats in the season.
"Have you ever eaten apy?' the
dealer was asked.
"No, thank heaven, not yet. am
not cpicurc enough, | suppose, to care
for such delicacics.
"Cutting out the summer months,
I have done an increasinly lively busi-
ness in the last few years in boar and
bear, which are bought principally by
the Fifth avenue restaurants. Retail
dealers 60 shy Of them, Tor the reason
that the animals must be bought un-
cut; that is, whole or not at all, and
at about 30 cents pound. A boar
weighs in the ighborhood Of 100
pounds.
"In order to make fair profit the
butcher would have to sell the best
cuts at from s cents to 81 pound,
and unless he has good many Gus
toners Of thc.cpcurc brand, he runs a
big risk Of not 1isresing Of boar nr
bear before it is antique.
"All the wild boars handle come
from the forests of Germany and the
shipments begin just as soon as the
freezing weather sets in. | sell dur
ing tie winter anywhere from 500 to
1000 boars, or as many as l can get
hold Of. There is never an oversup.
ply Of fancy meats in the New York
market.
"If anything, bear meat is even
more scarce than the boar. I sold
about 200 bears last winter. They are
shipped frozen for the Rocky noun.
tains.
1.-THE season for venison, which be.
gins in September and closes in No.
vember, gets to be more brisk every
year. Some people think that taste
for venison, like taste for olives
must be acquired, but that is not So
A lover of venison likes it at once
he Graves it from the first taste he
gets.
son the other hand, there are per
sons who not only dislike the taste OF
venison from the start, but keep or
dislikiug it, 40 matter how well it is
;, cooked. Nearly all the first class re-
tail butchers now include venison il
their fall stock of game and find g
good market for it at 10 cents q
pound
"Americans who have travelled g
good deal and tasted tia cooking and
the special dishes of many countries
are the best and most appreciative
customers of the restaurants" said
the chief manager of noted Fifth
avenue restaurant. ''For instance
we hive patrons who while touring in
Scotland conceived strong affection
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