The Carlisle independent., 1910-06-23

and Virginia deer are commended 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 vensOn roast before cooking has been found to contain on average 75 per cent. Of water. 20 per cent. of protein nitrogenous material and / per cent. of fat a lean beef rump, some 65 to 70 per cent. of water, 20 to g per cent of pro- tein and to II per cent of fat; and a lean leg of mutton, e per cent of water. 19 per cent. of protein and 13 per cent. of fat.
 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 abun- dant and especially where large herds kept in semi-domestication. the commerce in both is very extensive,
 The wapiti known generally in America as the elk. is next to the moose. the largest of deer. It was once 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 were the Adirondacks, western New Jersey and eastern Pennsylvania; southward 1t reached the southern AIeghenies northern Texas. southern New Mexico and Arizona; and westward the Pa eifc ocean.
 AL the present tune the elk are IOU1Q only in a few scattered localities outside of the Yel- lowstone National park and the mountainous country surrounding it, where large herds remain. Smaller herds still occur in Colorado, western Montana, Idaho, eastern Oregon, Manitoba Al berta, British Columbia and the coast mountains of Washington, Oregon and northwestern Califor- nia- 4 band of the small California valley elk still inhabits the southern part Of the San Joa- Quin valley.
 The herds that summer in the Yellowstone National park and in winter spread southward and eastward in Wyoming said to number about 30,000 head and constitute the only large bands of this noble game animal that are 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 are needed to place the Wyoming elk herds be- yond the reach of winter starvation.
 In addition to the wild herds there is a con siderable number of elk in private game preserves and parks as well as in nearly all the public ological parks and gardens of this country. The herds in captivity form the nucleus from which, under wise management. some of the former ranges of this animal may restocked and from which a profitable business of growing elk veni- son for market may be developed At the pres ent tune thls species anords most promising field for ventures in breeding for profit.
 The elk is both browsing and a grazing ami maj. While it eats grasses freely and has been known to subsist entirely upon pasture it seems to prefer mixture of grass and browse.
 The elk Is extremely polygamo.s, The adult bulls shed their antlers annually in March or April and ones attain their full size in about 90 days The velvet" 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 can 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. 1t makes up for any lack of fecundity by it's superior har- diness and ease of management It has been ac- climatized in many parts of the world and shows the same vigor and hardness wherever it has been transplanted. In Europe it has been sue cessfully crossed with the Altai wapiti 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 its best condition about the time the velvet is shed In October their flesh is in the poorest condition. AS the open season for elk is usually In October and November and only bulls gre killed. it follows that hunters often ob- tain the venison when it Is poorest The meat