The Ecology of the Bagelope, by Kel'anth When they are alive, they are called Bagelopes, and they have fur. They move by rolling like a wheel. A dead bagelope, when prepared for eating, is skinned. Then the head is removed from the hub of the wheel, then the soft, mushy meat is cooked while still inside the shell. When the bagelope, now called a "bagle", is done cooking, the shell is cracked open and removed. The meat is now rather tough and dry, especially on the outside, where it achieves a sort of glazed consistency its from the effect of cooking on the material that attaches the shell to the meat. Depending on what sorts of indigestible materials you feed the bagelope while it is alive (bagelopes fail to digest, among other items, cinammon, raisins, onions, poppy seeds, and sesame seeds), different materials are scattered throughout the meat or the "glazing". This results in different flavors of bagel. The amount of "glazing" depends on the individual bagelope. Once the shell is removed, the bagel is ready for eating. An important note: despite the similar shape, it is VERY IMPORTANT not to confuse bagels with donuts. Donuts are actually nuts, and in nature they grow on dobushes, similar to the way peanuts grow on peanut plants. THey have a nearly impenetrable shell, and are very hard, until you cook them, which cracks the shell and softens the nutmeat inside. If you harvest donuts before the usual season, you get mini-donuts and the balls of donut-material called "munchkins". All this is really true, and if you ask me nicely, I'll show you my Bagelope License, which allows me to go into the Pine Barrens and hunt bagelopes, or my other Bagelope License, which allows me to keep a bagelope as a pet if I so desire. I don't so desire, though, because my last bagelope ate all my white mice, and it never got along with my cat, either. And bagelopes are nearly impossible to housebreak. :)