mode of cooking their venison, or rather of dispensing with cooking it, which appears greatly to have surprised the French, whom chance made acquainted with it. The Vidame of Chartres, when a hostage in England, during the reign of Edward VI., was permitted to travel into Scotland, and penetrated as far as to the remote Highlands, (au fin fond des Sauvages.) After a great hunting party, at which a most wonderful quantity of game was destroyed, he saw these Scottish savages devour a part of their venison raw, without any further preparation than compressing it between two battons of wood, so as to force out the blood, and render it extremely hard. This they reckoned a great delicacy; and when the Vidame partook of it, his compliance with their taste rendered him extremely popular. This curious trait of manners was communicated by Mons. de Montmorency, a great friend of the Vidame, to Brantome, by whom it is recorded in Vies des Hommes Illustres Discours, LXXXIX. art. 14. The process by which the raw venison was rendered eatable is described very minutely in the romance of Perceforest, where Estonne, a Scottish knight-errant, having slain a deer, says to his companion Claudius: "Sire, or mangerez vous et moy aussi. Voire si nous auions de feu, dit Claudius. Par l'ame de mon pere, dist Estonne, je vous atourneray et cuiray a la maniere de nostre pays comme pour cheualier errant. Lors tira son espec et sen vint a la branche dung arbre, et y fait vng grant trou, et puis fend al branche bien deux piedz et boute la cuisse du cerf entredeux,
