Baked Coon

Directions

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   The
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   raccoon
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   which
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   makes
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   free with the farmer's corn gets very fat in the fall, on the corn, apples and clover and makes delicious
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   eating. Though often thrown away because of the prejudice that many people have against wild meat. First skin the
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   coon carefully, then remove the layer of fat, which is
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   often an
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   inch
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    thick and right under the skin. This fat would give the
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    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.