Williams news., 1919-11-28
 huchP eandcar Must Be

and Much Patience and (Prepared by rt e United States Depart
 mentz of Agriculture.)
 The farmer who wishes to kill and skin an antmai should select a clean, hard spot, under a tree if possible, or if indoors, a room with a concrete foor IL the latter case block and tackle must be provided for swinging heavy animals, while outside limb of tree may be used for, suspending the carcass. Before killing the animal should be cleaned off, curried, and brushed thoroughly in order to remove all dirt, and care must be exercised not to bruise or soil the hide or car cass in the subsequent operations of killing and skinning. The skinning knife should be sharp and should be used no more than is necessary, as special care must be used to avoid cut ting the hide. or skin. Skinning is done best and easiest before the anil nal heat has escaped, it being essential to leave all the flesh on the animal, as its presence on the hide or skin is very objectionable.
 The operations of skinning are diff
 
 followed easily, according to special ists. In fact, experience in faying, especially of hides, can be obtained only by practice. It requires somewhat of a knack, and much patience ana care must be exercised until the knack is obtained. No written directions can be as clear and effective as actual ob- servation and trials. It is recommend ed that the farmer or small killer take advantage of any and all opportunities he may have to visit the larger killing establishments where proper methods are followed
 Skin the Head First.
 After stunning and sticking the ami nal in order that it may bleed prop erlys the operator should begin skinnine the head, cheeks, and face, as this operation is easier to perform while the animal is still suspended. When skianing over the cheeks always leave the meat on the head, as one of the faults of country hides is the presence of more or less cheek meat. Remove the Lead by severing from the neck at +:4e top of the spinal column, or atlas joint, leaving the horns on the skull and not on the hide.
 The animal should then be complete ly lowered placed on it's back and held in that position by using a spike stick as a prop, placing one end of it in the brisket and the other in the ground or floor. The legs should then be skinned out and the feet removed. The dew claws should be cut off, and after the legs are skinned the hide should be ripped down the belly from the stick ing cut to the tail, making this a neat, straight rip, free from jagged edges.
 The sides should then be skinned by using the knife as skinning medium, working forward to the brisket and then back to the inside of the hind leg, close to the tail, lifting away the hide with the free hand and stretching it tightly by pulling outward and upward against the knife. No wrinkle should be allowed to form under the hide as it is being removed, while long, steady downward stroke should be used in removing it. The hide should then be skinned off nearly to the back bone. leaving it attached at the thighs and shoulders. Bhe prop should then be changed, so that the other side of the animal may be skinned. Although proper skinning without scores or cuts requires considerable practice, proper pattern requires only a sharp knife and straight, ripping, open cuts along the correct lines, as explained fully and well illustrated in the de- partment's Farmers Bulletin 1855, which now is available free on request.
 Skinning at Front Legs.
 For the cut at the front legs, start Rt the center, ripping line well forward at the brisket and somewhat in ad- vance of the front legs; draw the knife slantingly back to the union of the fore leg and body and continue the cut down the leg to meet that made when skinning the feet and shins. The same is done for the hind legs, start ing at the center, about six inches from the tail, and cutting upward to the back of the legs, so as to connect with the cut previously made. While the animal is still down also skin~over the trump and back side of the body.
 Next insert the spreader, or gambrel, in the hind legs and raise the animal