With Gun ^ Rod in Canada 



the skin and rip the moose open the whole length of the 

 belly, clean to the tail. Be careful not to let the knife 

 puncture the wall of the paunch sac. The carcass 

 should be lying flat on its back during this operation. 

 Then roll the carcass on its side. With your knife dis- 

 connect the various ligaments attaching the paunch sac 

 to the frame and roll the contents out of the carcass. 

 Most hunters that have killed any kind of game know 

 enough about disembowelling animals, so that it will not 

 be necessary to give further details of this operation. 

 It will be well to point out, however, that if you wish 

 to keep the meat sweet, the sooner the animal is gutted 

 after killing, the better. 



Disconnect the heart and liver from the waste and lay 

 aside in the sun to dry. They are both delicacies that 

 should be saved. The tongue also should be cut out, 

 as, when salted and smoked, or boiled, it is most palatable. 



Skinning. 



Next you have to skin the animal. Continue the 

 incision made in the hide for disembowelling up to the 

 chin of the moose, leaving the bell on one side of the cut, 

 Cut from this incision up the inside of the fore-leg as 

 far as the hoof. Skin the leg by pulling the skin away 

 from the flesh with one hand and cutting the tissue thus 

 stretched with your knife. If the carcass is warm, the 

 skin will come off quite easily. With a leg and a shoulder 

 skinned, continue up the back to the head and under the 

 shoulder as far as you can reach. Continue this operation 

 down the side of the carcass, taking care to bring the hide 

 away clean, leaving no meat upon it. As you approach 

 the hind-quarters, make a cut up the inside of one hind- 

 leg and skin it the same as you did the fore-leg, continuing 

 the operation until one side of the animal is completed 



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