THE ART OF PRESERVING BIRDS. 23 



over the neck and head. When the ears appear, with 

 the thumb-nail remove the skin that adheres closely to 

 the skull without breaking it, pull down to the eyes, then 

 cut the skin oft' close to the eyelids, taking care not to 

 cut or injure them; but be sure and cut close enough to 

 remove the nictating membrane, as it will otherwise cause 

 trouble. Skin well down to the base of the bill. Re- 

 move the eye with the point of the knife by thrusting 

 it down at the side between the eye and the socket, then 

 with a motion upward it can be removed without breaking ; 

 cut off" enough of the back part of the skull to remove the 

 brains easily. Proceed to skin the wings ; draw them out 

 until the forearm (Plate X. d) appears, to which the sec- 

 ondaries are attached; with the thumb-nail detach them 

 by pressing downward forcibly. Remove the muscles and 

 tendons — as explained on the leg — to the joint, where 

 the forearm joins the humerus (B), then divide, removing 

 the humerus entirely. 



Now open the drawer containing the arsenic, and with 

 a small flat piece of wood cover the skin completely with 

 it; be sure that the cavities from which the brains and 

 eyes were removed are filled. Take up the skin and 

 shake it gently. The arsenic that remains adhering to it 

 is sufticient to preserve it, provided the skin is damp 

 enough ; if not, it may be moistened slightly. Now^ fill the 

 eye-holes * with cotton, tie the wing-bones with thread, as 

 near together as the back of the bird was broad, then 

 turn the skin back into its former position. Smooth the 

 feathers of the head and wungs with the fingers. With a 

 few strokes of the feather duster, holding the skin up by 

 the bill, remove the plaster and arsenic that may be ad- 

 hering to the feathers. 



If there is blood upon the feathers, it may be removed 

 — if there is not much of it, and if it is dry — with the 

 * By which I mean the holes occupied by the eyes in the skull 



