The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1905-12-06


the beast has horns, pass the moose
over the head back of the ear and
horn on the right side but in front of
the horn on the left side OF the head.
This leaves the face bare and does not
draw tightly on the throat Where
dehOrned or pOlled beast is to be Sc
cured, the nose must be adjusted
around the neck. Attach an ordinary
hayforE pulley to a post close TO tne
ground, or to the barn floor or Sill.
Pass the rope through it and draw
the animals head down as close as
possible Stun completely by a heavy
blow in the center of the fOrehead
at the point where lines drawn from
the eve on either side 10 the l';,se of
the horn on opposite side you'll in
terSect
Shooting has the same effect as
stunning. and where deemed best may
be resorted to. Some danger attaches
to the use of a rife about farm build
ings. however. and the use of the ak
is advisable where the animal can be
caught.
Bleed by sticking the animal just
| in front of the Sternum, or breaStbone.
To do this properly requires practice
and close observation. Stand in front
of the neck of the animal with the
back toward the body. Place one foot
against the jaw and with the other
hold back the front legs. Reaching
down between the feet, lay open the
skin from breastbOne toward the chin
for distance of ten or twelve inches,
using the ordinary skinning knife. In
sert the knife with the back against
the breaStbOne and the tip pointed
directly toward the spinal column at
the top of the shoulders, cutting just
under the windpipe, and about five OF
six inches in depth. The vein and artery
cross just at this point and if they
are severed. the blood will flow Out
rapidly. When the vein has been cut
below the windpipe, run the knife IL
on top of it and sever the blood vessels
on that side also If stuck too deeT
the pleura will be punctured and blood
will flow into the chest cavity. causing
bloody carcass. This should be
avoided.
While an animal will bleed out il
only one side is cut, it will bleed more
quickly, and the blood will be more
nearly siphOned out if both sides are
opened little practice is needed
to become expert in striking a beef
but once learned the art is never gOr
gotten. Not so much skill is required
simply to cut the animals throat bacl
of the jaws. but it is at the expense
of quick bleeding.
Begin skinning as the carcass lies OF
its side by splitting the skin through
the face from poll to nose. Skin th'
face back over the eyes on both side
and down over the cheeks. Cut arOunt
the base of the horns. leaving the ear
on the hide. Split the skin from TIL
chin down the throat to meet the in
cisiOn made in bleeding. Start tn
= skin in slightly Oh the sides of TIL
neck and down to the jaws. RemOv
the head by cutting from just bacl
: of the jaws toward the depression
back of the poll. The atlas joint vii
be found at this point. and may b
, easily uniointed with knife. Tn
carcass should then be rolled on it
back and held by small stick tire
: feet long with sharpened spike i
l each end. one end being inserted i
the brisket and the other in the fool
Split the skin over the back of tn
fCrelegs from between the dew claw
to point three or four inches abov
the knees Skin around the knee an
Z shin. unjOinting the knee at the loves
articula ton. and skin down to tn