Camping and woodcraft - Scoutmastercg.com

274 CAMPING AND WOODCRAFTbeing cut away without skinning or gutting thecarcass.If there is a horse, or several men with a rope,to elevate the body, the animal's lower legs areskinned, the shanks removed, the hide split fromthroat ' o tail, the sides skinned free, the windpipeand p'jllet raised, the pleura and diaphragm cutloose and the carcass then raised high enough sothat the hide can be removed from the rump andback. The rectum, small intestines, and paunchare then loosened and allowed to roll out on theground. The gullet is cut, the liver taken out,and the diaphragm, lungs and heart removed.Then the skinning Is finished over the shouldersand fore legs.It is best not to cut up the meat until It Is quitecold and firm. Then split the carcass in halvesalong the backbone, and quarter it, leaving one ribon each hind quarter. The meat may then be puton a scaffold, and covered w^ith the skin to protectit from moose-birds.Two men can raise a very heavy animal clearof the ground with three stiff poles, say twelve feetlong, which are sharpened at the butts and notchedat the tips. Lay these on the ground with notchedends together over the animal's hind quarters andthe sharpened ends radiating outward and equidistantfrom each other. Tie the notched endsrather loosely together with a short piece of rope,the other end of which Is tied to a gambrel thrustthrough the hind legs under the hamstrings (orattach to antlers, nose, or through lower jaw).Lift the tripod until the rope is taut, shove onepole forward a few Inches, then another, stickingthe butts In the ground as you progress, until thehindquarters are raised, and so on until the beastswings free.Bears.— These beasts, too, are generally butch'ered on the ground. In skinning, begin the Incisionsat the feet, and leave at least the scalp, Ifnot the skin of the whole head, attached. It I?