ADDITIONAL USEFUL HINTS. 615 



camp, never draw it by the hind legs. This is against the grain of the hair 

 making the load heavy and damaging the meat. If a sapling is handy, sling the 

 deer to it with its feet tied in pairs, and the nose secured to the pole, so that it 

 will not swing and sling blood all over. 



2. Cut off th'e deer's head, skin his legs down to his knees and hams, cut off the 

 feet and shin-bones, tie the skin of each fore-leg to that of a hind-leg on the op- 

 posite side, put your arms through, and pack him knapsack-fashion. 



3. First, see that the deer is well bled ; ne.\t, cut entirely around the arms, 

 working your knife carefullj^ well inward until the intestines are clear of all con- 

 nection with the flesh through the hams. Cut slits in the hind legs for the gam- 

 brel ; then cut three poles about twelve feet long and four inches in diameter at 

 large end, leaving a crotch at the end of two, and an inch or so of a small limb 

 about a foot from the top end of the third ; thrust the end up to limb through the 

 cut in the legs, and place the foot of this pole against some firm object to keep it 

 from slipping back, and then place the crotched end of the two poles over the leg, 

 and under the pole at the gambrel, setting the poles so that j'ou can lift on the 

 bottom of each toward the centre, crowding downward on the foot of each pole 

 till your deer swings clear of the ground. Commence at a point on the belly 

 about eight inches below where the hams press together ; cut only through the 

 skin downward through the brisket and neck to under jaw, also from the hock of 

 each fore-leg on the inside to the brisket, meeting the downward cut ; skin the 

 fore-legs, neck and body to the fifth rib, but no farther, and then open and take 

 out intestines, cutting brisket well open to allow all to fall out clear from body, 

 and then divide the body at the fifth rib, detaching the fore-quarters entirely ; cut 

 the large strips of meat from the shoulder blades, ribs and back of the fore-quarters, 

 discarding the remainder. You have now hanging the hind-quarters with the 

 skin attached ; tie the skin closel}' with a cord just where it leaves the meat, and 

 stow away the pieces from the fore-quarters on the inside the ribs of the hind- 

 quarters. Now, if weather permits, leave hanging till the blood drains out and 

 body is cold, and as much longer as may be convenient, only taking the precau- 

 tion to hang over the whole a few branches of some evergreen to keep off the 

 storms. Provide yourselt with a packing strap and bag, take down the quarters, 

 pull the neck end of skin back between the legs, draw down the tail and with a 

 cord tie together, while the skin from the fore-legs should be brought around the 

 body and tied at the small of the back, unjoint the legs just below the gambrel, 

 and you have a compact, clean bundle that includes nearly all there is of value, 

 and in such shape that the meat is entirely covered with the skin, and with a 

 packing strap can be carried quite handily. If found too heavy with the meat in- 

 side, put this in your packing bag and make another journey. The hind-quarters 

 are now in shape to stand quite a change in weather, and can be transported 

 ■without injury, while the choice pieces of the fore-quarters not used in camp can 

 be stowed away inside and kept clean and palatable. A deer cannot be nicely 

 dressed without being hung up a sufficient time to allow the blood to drain out, 

 and with the three poles mentioned a man that can carry seventy-five pounds can 

 raise three hundred, although with a very large animal it maybe necessary to use 

 two sets of the pole» with the crotches, the first set shorter, to get the body 

 partly up before setting those long enough for the last raise. 



To Waterproof Tents and Garments. — Dissolve paraffine in naphtha or ben- 

 zine, and soak thoroughly. 



2. Take half a pound of sugar or sugar of lead and half a pound of powdered 



