Camping and woodcraft - Scoutmastercg.com

DRESSING GAME AND FISH 273the ligaments that lie on either side of the backbone,from the head backward, for sinew thread ithe hoofs for glue (if you are far from supplystoresand expect to remain a good w^hile) ; andperhaps the bladder, paunch, large intestine, andpericardium (outer skin) of the heart, for pouchesand receptacles of various kinds, and to make catgut.The scrotum of a buck, tanned with the hairon, makes a good tobacco-pouch.Butchering on the Ground.— If one Is in ahurry, and Is not particular about the hide, he cando his butchering on the ground. In that case,lay the animal on sloping ground, with its headuphill ; or bend its back over a log or rock ; or turnIt on Its back with its head twisted around andwedged under one side. The old-time way ofbutchering a buffalo was to turn the carcass on Itsbelly, stretching out the legs on either side to supportIt. A transverse cut was made at the napeof the neck; then the workman, gathering the longhair of the hump in one hand, separated the skinfrom the shoulder, laid It open to the tail, alongthe spine, freed It from the sides, and pulled Itdown to the brisket. While the skin was thusstill attached to the belly It was stretched uponthe ground to receive the dissected meat. Thenthe shoulder was severed, and the fleece, which isthe mixed fat and lean that lies along the loin andribs, was removed from along the backbone, andthe hump ribs were cut off with a tomahawk.These portions were placed on the skin, togetherwith the boudins from the stomach, and the tongue.The rest of the meat was left to feed the wolves.Elk and Moose.— Such large animals are generallybutchered on the ground. If the beast hasantlers, first remo^^e the head. Then turn the bodyon its back and prop it in position with a coupleof three-foot stakes sharpened at both ends, a holebeing dug for a moose's withers. Sometimes onlythe haunches, sirloins and tongue are saved, these