The fat of venison must, in a great measure, determine your choice of it. If the fat is thick, bright, and clear, the clefts smooth and close, it is young ; but a very wide tough cleft, shows it is old. Venison will first change at the haunches and shoulders: run in a knife, and you will judge of its newness or staleness, by its sweet or rank smell. If it is tainted, it will look greenish or inclining to be very black.

The Joints In A Deer Are

No.

Haunch 1

Neck ----- 2

Shoulder - - - 3

Breast - - - - - 4

Rub the different joints till perfectly dry; wipe over with a fresh dry cloth ; and sprinkle over the whole, a composition of three parts of pepper and one of salt. Observe to take the kernel out of the haunch, as already directed for mutton.