The raccoon which makes free with the farmer's corn gets very fat in the fall, on corn, apples and clover, and makes delicious eating, though often thrown away because of the prejudice that many people have against wild meat. First skin the coon carefully, then remove the layer of fat, which is often an inch thick, right under the skin. This fat would give the meat a disagreeable, oily taste, if left on, but it is nice and white, and can be tried out the same as leaf lard, and used for soap. Thoroughly wash the dressed coon in cold water and soak over night in cold water with 1 tablesp salt added to each gallon water. Bake the same as veal.

If the coon is old, as shown by large size, dark meat, and stiff hard bones and joints, it should be parboiled from 1 to 2 hours, before roasting.- [I. R. N., Me.