Note 126 — PETER KALM’s TRAVELS. (continued 3)

Beaver-flesh is eaten not only by the Indians, but likewise by the Europeans, and especially the French, on their fasting days; for his holiness, in his system, has ranged the beaver among the fish. The flesh is reckoned best, if the beaver has lived upon vegetables, such as the asp, and the beaver-tree126; but when he has eaten fish, it does not taste well, To-day I tasted this flesh boiled, for the first time; and though every body present, besides myself, thought it a delicious dish, yet I could not agree with them. I think it is eatable, but has nothing delicious. It looks black when boiled, and has a peculiar taste. In order to prepare it well, it must be boiled in several waters from morning till noon, that it may lose the bad taste it has. The tail is likewise eaten, after it has been boiled in the same manner, and roasted afterwards; but it consists of fat only, though they would not call it so; and cannot be swallowed by one who is not used to eat it.