SQUIRRELS
The large gray squirrel of the Southern and Middle States is reckoned by many epicures as superior to rabbits or hares in richness and delicacy of flavor. The small red roisterer who chatters in groves and coppice, and devours the eggs and young of songbirds, is secured from trapper and gunner by his worthlessness as an article of food. There is so little of him and that little is so juiceless that powder and shot would be wasted upon him.
His gray cousin-german is so toothsome when properly cooked, one wonders that there are not preserves of them near all our large towns. They are easily raised, hardy and, with little care, multiply rapidly.