The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1895-12-15

produce OF the chase in the woodshed ap-
pv'nsea Tor skunk dressing. The skins. like
~ DINERS desired by dealers, are required
very little curing Is needed. Two Sits are
MADE down the inside OF the hind legs. the
Tan an oone Is either cut or slipped out of the
ward over the body, like a glove drawn
inside out from the hand. This Is an easy
sha especially In the fall. for all along
me INSIDE OF the skin is a mass of accumu-
lated fat, which supports the animal
through the winter. and the hide slipped
on over this. as easily as the skin from a
sSaided tomato. An expert can skin a
SKUNK IN anywhere from one to three min
utes- The skin. when removed, should be
drawn fur side In over a piece of thin
BOARD or single, whitfield down to a point
III something OF the shape of the sole of a
tootn-pick shoe. The pelts are then hung
IN a somber row OIL the inside OF the shed
OF barn to await the coming of the fur
The layer OF fat under the skin was at
one time a valuable by-product or the
SKUNK industry. skunk oil being a much
colds and general difficulties with the
breathing apparatus. II was generally
rubbed on the outside Of the affected part
ana sometimes taken internally, and its
.'loosening' qualities were considered Won
oerful Those were the palmy days OF
skunk's oil. when as high as 81 a quart was
secured for the oil, and as an exceptionally
fat animal has been known to yield as much
as q quart, and many will give a pint OF
the liquid, 1t was quite profitable to try 1T
out NOW, however, for some reason. the
demand for the oil has fallen off, and il is
no longer considered worth while to bother
with securing 1t. There are still many peo-
PIE In the country that will use 1t, how
ever. and, In fact, there are still some TO
be found who will eat the animals. To eat
a SKUNK, the unessentials must first be
carefully removed. and then he must be
served baked or stewed. The animal is COM
posed OF dark meat, and Is rather too rich
and oily for most storlachs.
II Ah@ ss
town Is more interested in the skunk in
dustry than Somers, Conn.,. and no one of
the skunk hunters there can show a more
extended record Of skunk mortality than
William H.. Meecham and ID. J.. Field. ex-
perts In every kind Of hunting and fishing,
who have made a speciality OF gathering
their pelts for 6alf a dozen years. With
their crushed strawberry coiored dog JAG,
who Is a strong favorite for the northern
Connecticut skunking championship, they
have gathered together som sixty-five
for market. There are, however. many
hunters through Tolland county. Con-
necticut, and the eastern part of Hampden
county. who are waiting for the approach
ing annual visit of the fur buyer. For
that district the gatherer of furs is Will
lam Clark. of Vernon, Conn, who has been
In the business now for quite a number or
years. He spends his falls in hunting of
various kinds. and late in the season he
rides through many of the Tolland county
towns and all the line Of small places on the
eastern edge of Hampden, penetrating into
Worcester county as far as Spencer. He
drives through the PAGES in an open buggy.
taking a number of sacks with him. In
which TO pack the skins. which he ships by
rail when he has secured a wagon full. In
all he takes about a week for his trip. and
last year he secured 1,5O0 skins. most OF
them skunk, but including mar mink. He
is now getting ready for his annual trip.
and IL you have not prepared your little
batch of skunk skins for him you should
take this as a sufficient warning Of his near
approach.