22 THE NATURALIST'S GUIDE. 



about three minutes, and the larger ones in a little longer 

 time. 



Skinning. — First, have plenty of plaster near at hand. 

 Kemove the cotton from the mouth and vent, and place 

 a fresh plug in the mouth alone. The method now about 

 to be described is one that will apply to all birds, excepting 

 those to be hereafter named. 



Place the bird upon its back; with the forefinger and 

 thumb part the feathers on the abdomen, and a bare longi- 

 tudinal space will be discovered, extending from the breast 

 to the vent. With the scalpel divide the skin in the 

 centre of this bare space, commencing at the lower part of 

 the breast-bone, or sternum (Plate X. o), and ending at the 

 vent. Now peel the skin off to the right and left, and 

 sprinkle plaster upon the exposed abdomen. Force the 

 leg on the right side up under the skin, at the same time 

 drawing the skin down until the joint (p) appears ; cut 

 through this joint and draw the leg out as far as the 

 tarsus or first joint (k) ; w T ith the point of the knife sever 

 the tendons on the lower part of the leg, then by a single 

 scraping motion upwards they may all be removed, com- 

 pletely baring the bone ; treat the other leg in a like man- 

 ner, leaving both turned out as they were skinned. Place 

 the finger under the rump near the tail, then with the 

 scalpel cut through the backbone just in front of the coc- 

 cygus (n) entirely through the flesh to the skin, — the 

 finger beneath is a guide to prevent cutting the skin. This 

 may be done very quickly after long practice, and there 

 is no danger of severing the skin if proper care be used. 

 Put on a fresh supply of plaster. Now grasp the end of 

 the backbone firmly between the thumb and forefinger, 

 and with the other hand pull the skin down on all sides 

 towards the head, until the joint of the wing, where the 

 last bone, or humerus (r), is joined to the body, appears ; 

 sever the bones at this joint, and draw the skin down 



