The enterprise. [volume] (Harlem, Mont.) 1899-1926, 1910-06-23

~
~ N-N= of success to the owners Of
M@.hS@.sezAN- American preserves, the elk
~ and Virginia deer are rec
commended as best adapted for the production of
venison in the United States.
The flavor of venison is distinctive though it
suggests mutton rather than beef In chemical
composition 1t is very similar to beef. A lean
venison roast before cooking has been found to
contain on an average Is per cent. of water, 20
per cent of protein heterogeneous material and
2 per cent Of fat; lean beef rump, some IS to
20 per cent of water, 20 to % per cent of pro-
TEN and to IA per cent. of fat; and lean leg
of mutton, 81 per cent. of water, 10 per cent. of
protein and 10 per cent. of fat.
The general popularity of venison is so great
and the demand for it 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 abun.
dant and especially where large herds are kept
in semi demonstration, the commerce in both is
very extensive.
The wapiti, known generally in America the
elk. is, next to the moose the largest of deer.
1t was abundant over the greater part of the
United States, whence it's range extended north
ward to about latitude 60 degrees in the Peace
river region of the interior of Canada. In the
United States the limits of it's range eastward
We're the Adirondacks, western New Jersey and
eastern Pennsylvania; southwark it reached the
southern Alleghenies northern Texas, southern
New Mexico and Arizona; and westward the Pa
cific ocean.
At the present time the elk are found only
In few scattered localities outside of the Vel
lowstone National park and the mountainous
country surrounding it, where large herds remain
Smaller herds still in Colorado western
Montana, Idaho, eastern Oregon, Manitoba, AL
berta British Columbia and the coast mountains
of Washington, Oregon and northwestern Califor.
mia. band of the small California valley elk
Co.,
quin valley.
The herds that summer in the Yellowstone
National park and in winter spread southwark
and eastward in Wyoming are said to number
about 10000 head and constitute the only large
bands of this noble game animal that left
Although protected in their summer ranges and
partially safeguarded from destruction in winter
by the state of Wyoming, there is yet great dan
ger that these herds may perish from lack of food
in succession of severe winters. Partial pro-
vision for winter forage has been made within
the national park but the supply is inadequate for
the large numbers of animals. Further safeguards
needed to place the Wyoming elk herds be-
yond the reach of winter starvation.
In addition to the wild herds there is con-
siderable number Of elk In private game preserves
and parks, we'll as in nearly all the public 20
illogical parks and gardens of this country. The
herds in captivity form the nucleus from which,
under wise management of the former
which profitable business of growing elk veni-
son for market may be developed. At the pres
ent time this species affords most promising
field for ventures in breeding for profit.
The elk is both a browsing and grazing anil
NAL. While it eats grasses freely and has been
known to subsist entirely upon pasture, 1t seems
to prefer a mixture of grass and browse.
The elk is extremely polygamous. The adult
bulls shed their anters annually In March or
April and new attain their full size in about
80 days. The "velyet" adheres until about Au
gust. While the horns are growing the bulls usu
ally lead solitary lives; but early in September
when the horns fully matured, the mating
season begins. Fights for supremacy then take
place and the victor takes charge of as many cows
as he round up and control
Although the elk is less prolific than the COM
mon deer and some other species that have been
bred in parks it increases fully as rapidly as the
common red deer of Europe. Moreover. it makes
up for any lack of fecundty by its superior har
diness and ease of management. 1t has been &C.
cmatized in many parts Of the world and shows
the same vgor and hardness wherever it has
been transplanted In Europe it has been sue
cessfully crossed with the Altai wapiu and the
red deer and in both instances the offspring were
superior in size and stamina to the native stock.
The flesh Of the elk, although somewhat coarse.
is superior in flavor to most venisOn. That of the
bulls is in it's best condition about the time the
velvet is she'd In October their flesh is in the
poorest condition. AS the open season for elk
Is usually in October and November and only
bulls are killed. 1t follows that hunters often OBJ
tain the venison when 1t is poorest. The meat