268 ON PRESERVING BIRDS. 



the wing-bones, the jaw-bones, and half of the thigh- 

 bones, remain. Everything else, flesh, fat, eyes, bones, 

 brains, and tendons, are all to be taken away. 



While dissecting, it will be of use to keep 



rections. al ' ^- naind, That, in taking off the skin from 



the body, by means of your fingers and a 



little knife, you must try to shove it in lieu of pulling 



it, lest you stretch it. 



That you must press as lightly as possible on the 

 bird, and every now and then take a view of it, to see 

 that the feathers, &c. are all right. 



That, when you come to the head, you must take 

 care that the body of the skin rests on your knee ; 

 for if you allow it to dangle from your hand, its own 

 weight will stretch it too much. 



That, throughout the whole operation, as fast as you 

 detach the skin from the body, you must put cotton 

 immediately betwixt the body and it ; and this will 

 effectually prevent any fat, blood, or moisture from 

 coming in contact with the plumage. Here it may be 

 observed, that on the belly you find an inner skin, 

 which keeps the bowels in their place. By a nice opera- 

 tion with the knife, you can cut through the outer skin 

 and leave the inner skin whole. Attention to this will 

 render your work very clean ; so that, with a little care 

 in other parts, you may skin a bird without even soiling 

 your finger ends. 



As you can seldom get a bird without shooting it, a 

 line or two on this head will be necessary. If the bird 

 be still alive, press it hard with your finger and thumb, 

 just behind the wings, and it will soon expire. Carry 

 it by the legs, and then the body being reversed, the 

 blood cannot escape down the plumage through the 



