All of the males of our domesticated animals, with the exception of breeding stock, are castrated in order to produce a better grade of meat, and they are killed at the age when they are the tastiest and tenderest. Buck deer?and in many states that is all that the hunter is allowed to kill?are taken at the poorest time of year from the flavor and tenderness standpoint, and at whatever age they happen to be. In spite of this, the meat from these bucks is often equal to the better grades of beef. Doe deer produce a better meat than old bucks at this time; and a young buck, under two years of age, or a barren doe furnish the best in eating during the hunting season.

Having the open season on deer during the rut gives the trophy hunter the utmost in sport and I would not have it changed to an earlier date because of the added difficulty in caring for the meat, yet the meat is not at its best at that time of year. Bull beef is classed as the lowest grade of beef and is used mostly in prepared meats. The pork from boars is often unsaleable and generally smells so strong while being cooked that it is almost uneatable. Rams are nearly as bad, and who would want to eat an old billy goat? I have tasted the meat from buck deer which were killed in August and September, before the hunting season; and there is as much difference between their meat and that of bucks killed during the rut as there is between the meat of bucks and that of does killed earlier or later in the year. I am not a veterinarian and cannot give a reason for this, except to speculate that glandular activity is dormant, or nearly so, before and after the rutting season; and this has an effect on the flavor of the meat.

The food which the deer eats has some effect on the flavor of the meat as well as on its tenderness. Summer vegetation is the best and venison, with the possible exception of milking does, is at its best near the end of this season. The milking does continue to improve as long as there is a plentiful supply of food, and a beech- nut year produces superb venison late in the season.

After snow covers the ground, the deer are forced to browse and soon lose the fat that has been stored during the summer. The meat becomes tougher and is sometimes flavored by the twigs that the animal eats. When deer are forced to live on cedar for an extended period, the meat acquires a slight resinous flavor that is distasteful, mostly because it is unexpected. Spruce grouse have this flavor, but are excellent food after a person becomes accustomed to the taste. By the time that spring arrives, most venison is no better than the poorer grades of beef.

The food which the deer eats has some effect on the flavor of the meat as well as on its tenderness. Summer vegetation is the best and venison, with the possible exception of milking does, is at its best near the end of this season. The milking does continue to improve as long as there is a plentiful supply of food, and a beech- nut year produces superb venison late in the season. If a hunter goes hunting because he likes to eat the deer meat, he must have knowledge when is the best season to go.