The Daily bulletin. [volume] (Honolulu [Hawaii]) 1882-1895, 1889-11-07

strike the belly about halfway be.
tween the bag or teats and the root
of the tail.
If these directions are carefully
followed the skin is made of good
pattcrn-that is, wide and uniform,
without either being too narrow or
too full just in front of the hind leg
and just back of the fore leg, as will
certainly be the case if the leg is i'm
properly ripped, 1t is very easy to
take part of the skin from the
flank just back of the fore leg, Civ.
ing the skin a gouged-out, narrow.
wasted appearance at that point
and leave it--that is, the part that
is so taken out--in front of the leg,
thereby widening the neck to an alb
normal width, So, too, that part of
the skin which would properly be
left upon the butt may appear, when
the calf is skinned, in front of the
hind leg, giving it an extra tulness
of flank there; or it may be so left
that the butt is unusually full and
corresponding narrowness in front
of the hind leg. There is q right
way and wrong way to leave the
shape of the skin, and the shape de-
ponds largely, in fact almost entire
ly, upon how the skin is ripped
from the dew claws to the belly.
Some butchers rip the leg on the in
side, thus leaving a pocket at the
knee or gambrel joint. This is
wrong, for the pocket cannot be fin
ished into good leather. The leg
should be so ripped that the knife
splits this pocket, as it will do if the
slit is made in the front leg over the
knee and in the hind leg over the
gambrel. Never slit the skin on the
inside of the leg.
Care is not as necessary in skin
ming the head as it is in SHINING
the other parts of the calf, OF
course. The head may be skinned
with a knife in the ordinary way to
point about four to seven inches
back of the ear. Slight scores with
knife are allowable on the head and
neck, even in the best quality of
skins.
4. CURNG.-Never put skin in
| pickle. 1t causes it to plump nicely
at first, and the buyer may deceive
an inexperienced person on stock
doctored in that way; but it is only
necessary to consult an old tanner
to ascertain that after the skin is
taken out of the brine it "falls
away"-that is, the plumpness dis.
appears, and the skin can never
thereafter be brought back TO the
same plumpness again. 1t becomes
fiat and continues fiat, and, when
made into leather, is never rs de-
sirable in quality, nor will it make
as many pounds of leather from the
same number of pounds of stock as
can be made from skins that have
not been picked. Do not allow the
skin to drop down into the blood,
but keep itsas clean as is practica-
BILE. Blood forms q water proof
substance, which oftentimes pre-.
vents the salt from penetrating the
skin. Do not allow the sun to shine
upon the skin. DO not throw il
over barrel, beam or pole. Do
not allow it to touch iron, for rust
is fatal to the skin.
So much in the line of don'ts.
Now for the affirmative side, to wit
what to do. Lay the skin, as soor
as it is taken off, in some cool place
fat upon the floor. Sprinkle il
thoroughly with salt, being sure thai
every spot is covered. Be liberia
with the use of salt. Place the next
one you take off upon the first one
and serve it in the same manner
But in no case, especially in ho
weather, should the skin be left TO-
more than an hour before it is salt
ed, and then in cool place, ant
never exposed to the sun.
After the skins have laid in pacl
a week they are ready to ship, ant
they are worth more when they ar
shipped fresh than they are If car
rieG in salt for month or two. !
you allow your skins to lie long i
salt, you will find on pulling ther
up that they have pinkish tinge
This discoloration, however Sigh,
is evidence that the skins have lai
in pack SO long that they are not f
for fancy purposes, and oftcntime
they will be found to have becom
seriously injured even for ordinar
tannages.
When you shake out your Skin
for shipment allow little salt t
adhere to the flesh of the skin, c!
pecially if the weather is quite warm
and in tying them up fold in tn
edges and bundle them with the ha
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