Outdoors

LANDSCAPE

Photographed by Brandt Barrett

A controlled burn.

Pack Rat

by Jennifer Howard

Talk to anyone with a parent or grandparent who was a product of the 1930’s Great Depression and you’ll hear stories of perseverance, self-sacrifice, tenacity, and creativity. In these times of increasing grocery and gas prices, along with soaring mortgage rates, it seems only fitting that we look to history as a guide for frugal living today. After all, the greatest generation was an expert at making something out of nothing, taking to the forests and fields to eke out a living on nothing more than what the good Lord provided.

Not long-ago dear friends of mine were cleaning out several generations of collected goods from the barns and attics of Little Bay Farm in Durham, New Hampshire. Knowing my propensity for all things outdoors and quirky, they gifted me a copy of Practical Muskrat Raising published in 1927 by A.R. Harding. In small type, the publisher notes that this is the third edition revised, so I take it on good order that the guidance contained therein, eliminated the misgivings and errors of the previous editions. A little research revealed that the muskrat edition was the last of more than two dozen books Mr. Harding published, including similar guides on ferrets, bee hunting, cabin boats, and a 1913 treatise entitled 3001 Questions and answers. Mr. Harding was clearly an expert in his time. After all, besides my five-year-old niece, who can even think of 3001 questions?

Raising muskrats or ‘rats as the author referred to them is best done under natural conditions with the proper permits. Large marsh territories are ideal which leads me to believe that the Lowcountry is quite suitable, as long as it’s an allowed use in a homeowner’s HOA covenants. Likewise, the suggested methods of ditching to provide proper water levels may raise the eyebrows of the Army Corps of Engineers. If you clear those barriers, be forewarned that your neighbors may not fully embrace the earthy musk odor from which the ‘rat derives its name.

‘Rats were revered—and in some places still are today, for their pelts. But Baltimore was the first city to rebrand the ‘rat as a “marsh rabbit” to market the meat. One only need to soak the ‘rat in salt water for several hours, batter, and fry slowly in lard for an hour. If that treatment wasn’t sufficient, a douse of milk gravy ought to seal the dinner time deal. While wild game can be lauded as a good source of omega-3s, the 1927 fried muskrat recipe may not make the cut.

Much of the remainder of the book