Saving Moose Meat 



IT is the ambition of most habitual amateur sportsmen 

 some day to be able to go into the woods alone with 

 their own canoe and outfit, and successfully hunt and 

 kill a big moose, and get it out to some point where an 

 automobile or wagon can take it to railroad transporta- 

 tion. Many amateurs that can shoot accurately and 

 have the nerve to face and kill big game would be practi- 

 cally helpless if they had to disembowel, skin, cut up, 

 and carry a moose to their canoe. Even though a hunter 

 is not physically strong enough to actually carry quartered 

 moose meat out of the woods, he can still prepare the meat 

 so that it can be safely hung and left while he goes out 

 to get help. Outside an occasional black bear, there 

 are no animals in the Nova Scotia woods that will destroy 

 meat if it is not left over a day or two. On the other 

 hand, blowflies will put meat in such a condition that it 

 is unusable in a short time. After the carcass is skinned 

 and the meat quartered, it should, if possible, be left in 

 the sun and wind to dry, placed separately on dry rocks or 

 logs. The action of the sun and wind forms a smooth 

 dry glaze over the meat which the blowflies will not 

 attack. 



Disembowelling. 



After your moose is down, first take your hunting- 

 knife and make an incision just below the jugular vein 

 and bleed him. Then castrate him. Now, beginning 

 at the point of the breast-bone, insert the point of your 

 knife, which should have a curved, sharp blade, under 



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