MAKINU IUKISKIN>. 35 



with meal. -'. Lay t lie I. ml U-fnri- ym mi its bark, its bill pointing 

 to tho left; place your OJH-II left liatnl Icngthwi*.- on it. no that the 

 base of your fir-i and *<. >ml lingers rest* on tin- mid. II.- ,,i ih.- breast- 



:!- these fingers iiinl tin- handle of the sral|>e| t separate the 

 feather* fr.mi near tin- end >( iln- bn-a*tb.>ne to the vent, and when 

 the |arting is made use the same tinkers to holil tin- feathers aside. 

 :!. With the sculpd make an inci*ic.n in tin- -kin from just in front 

 of tin- ctnl "f thr brra*ib..ne. or at tin- base .f the V fornuil by the 

 spread fingers, to tin- vent, luting can-fill not t>riil through into the 

 abdomen. 4. Sprinkle a pinch of meal along the cut. :>. Lift the 

 skin at (he front einl of the cut and insert the did of the scal|x-l handle 



ii it nnil the l>re:i>tl*>iic. If yon try to do this lower down on 

 the cut, over the Ix-lly, you will find it difUcult to sepanile the skin 

 on which the feather* i;r>w from the immediately underlying skin 

 whirh cover* the a>Mloineti. S-parate the >kin fn>m the |MK!V the whole 

 length of the cut and a* far down toward the backbone as p- 



\|x.>in^ the bare knee. 0. Take hold of the foot and pu*h the 

 knee farther up into view, then take the llunt-cnded *- i**..r* and, on 

 the in*ide of the skin, c-lip the lejj entirely in two. 7. Repeat opera- 



" and 6 on the other side of the body. s. Press away the skin 

 as much as possible on either side of the rump, and place the thumb 

 at the left side deft, seen from above) of the las- of the tail or " pope's 

 nose," with the fir-t finder on the other sid.- lUith in.*ide the skin) and 

 the second tinker behind (above) on the rump; now with the blunt 

 scissors cut through the flesh between the thumb and first finger 

 toward the second finger, which serve* tin- pur|ose of a guard to pre- 

 vent you from cutting through the skin. . Stand the bird on its 

 breastbone, the belly toward you. and with l>oth thumbs press the 

 tail and skin o| the rump over and down off the *tump from which 

 you have just cut it. 10. When the stump is free from the *kin, take 

 hold of it with the right hand and with the fingers of the left gently 

 press the >k in from the body, keeping it constantly turned in-ide out 

 and u*ing an abundance of meal. 11. Soon the wing-bones (humerus) 

 will appear. Clip them off at either side close to the body, and re- 

 sume *kinning as before. 1'J. The skin will slip easily over the m-< k. 

 and you will then meet with an obstruction in the head. 13. Work 



ii carefully over the head, using the tip* of the tiiM two fingers 

 of either hand, placing the thumbs as a brace farther forward over the 

 eyes.* 14. Pull the ears carefully from their sockets. 15. The eyes 



In large beaded binU. like Duck* and Woodpecker*, thto to UnpoMlble. and 

 tt is Decenary to silt the skin down the back of the Deck and puma the skull 

 through the opening. 



