Deer are of various colours ; being reddish, deep brown, white, or spotted : they are easily tamed ; and their flesh, which is called Venison, is in high esteem among epicures. It is an excellent aliment ; but, to the very great detriment of health, venison is seldom eaten till it is half putrifled, or (as connoisseurs in this important article express themselves) till it- has a proper fumet; though the flesh of this animal is naturally inclined to putrescency. When properly dressed, it affords a mellow food, and is easily assimilated to the human fluids : it ought always to be roasted or stewed, as it is otherwise apt to become dry and fibrous, from the constant motion of the deer, while alive. Hence such food is of a heating nature ; and persons who are pre-disposed to the scurvy, or to other cuta-neous diseases, ought to abstain from it, especially during the summer.
Deer-skins have been long cele-bratel for their softness and pliability ; and the manufacturing of them into breeches and gloves, affords subsistence to a very numerous and industrious class of people.
Beside their utility, as an article of food and clothing, several parts of the deer were, in superstitious times, often employed in medicine. Their blood, if drunk immediately from the vein (according to Doctor James, the inventor of the fever powders), completely re'ieves giddiness in the head: their gall is said to be detergent, to cure dimness of sight, and to remove films from the eyes; the liver is recommended against diarrhoeas: and their horns and suet are applied to the same purposes as those of the Stag, to which we refer.