Milford chronicle., 1920-06-25
tf'repared by tie United states Depart.

tt'repared by the United States Depart
ment of Agricuiture)
The farmer who wishes to kill and
skin an animal should select a clean,
hard spot, under a tree if possible, or
if indoors, a room with a concrete
floor. In the latter case a block and
tackle must be provided for swinging
heavy animals, while outside a limb OF
a 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 ard 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 ami
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 sllinning are diff
cult to describe so that they may be
followed easily, according to special
lists. In fact, experience in flaying,
especially OF hides, can be obtained
only by practice. 1t requires somewhat
of a knack, and much patience and
care must be exercised until the knack
is obtained. No written directions can
be as clear and effective as actual OBJ
servation and trials. 1t 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 1
NAL in order that it may bleed prop
erly, the operator should begin skinning
the head, cheeks, and face, as this
operation is easier to perform while
the animal is still suspended. When
skinning 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 head by severing from the neck at
the 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 its back, and held
In that position by using a spike stick
as a prop, placing one end of it in the
4 nNh IN, M
floor. The legs should then be skinned
put 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
hen back to the inside of the hind leg,
lose to the tail, lifting away the hide
With the free hand and stretching II
lightly by pulling outward and upward :
lgainst the knife. No wrinkle should
,e allowed to form under the hide as Q
{ is being removed, while a long, I
teady downward stroke should be .
Ised in removing it. The hide should
hen be skinned off nearly to the back
one, leaving ii attached at The thighs
nd shoulders. The prop should then
e changed, so that the other side Of 6
he animal may be skinned. Although
roper skinning without scores or
uts requires considerable practice,
roper pattern requires only a sharp
nife and straight, ripping, open cuts Il
long the correct lines, as explained n
llIy and well illustrated in the de- 81
artment's Farmers Bulletin 1865, fl
hich now is available free on request. 81
sknning at Front Legs. p'
For the cut at the front legs, start al
the center, ripping line well forward " "
! the brisket and somewhat in ad- u
lnce of the front legs; draw the knife :,
antingly back to the union Of the U
re leg and body and continue the
1t down the leg to meet that made D.
hen skinning the feet and shins. The
lme is done for the hind legs, start
e at the center, about six inches
ON the tail, and cutting upward to
e back of the legs. so as TO connect tn
lth the cut previously made. While of
e animal is still down also skin over al
e rump and back side of the body. tr
Next insert the spreader, or gambrel, co
the hind legs and raise the animal liz
a half hoist, SO that It's shoulders tx