The most simple means of employing dead Animals. 333 



those which, already in a state of putrefaction, would be useful only 

 for manuring the earth. In whatever way the, flesh of animals is 

 employed for nourishment, it will be proper to separate the bones, 

 to be used as we shall point out further on. 



Recipe for converting dead animals to a useful purpose. 



The following means will permit the employment of dead animals 

 as nourishment, in places even where there may be no person capa- 

 ble of skinning them. 



Commence by opening the abdomen of the animal, and drawing 

 out all the viscera, which may be used for manure, in the way before 

 described ; the animal is then to be cut into pieces of such a size 

 that each may be put into a pot or kettle, which is to be half filled 

 with water and then heated until the water begins to boil ; one of 

 the pieces is then placed in it, and allowed to boil until the skin can 

 easily be removed ; this scalded piece is then taken out, care being 

 taken promptly to remove the skin by seizing it between the blade 

 of the knife and the thumb, afterwards scraping off the hair with the 

 same knife. Each time that a piece is removed, it will be necessary 

 to add a little water, to replace that which has evaporated, and to keep 

 it boiling for the reception of another part. When all the portions 

 have been scalded in this manner, they may be salted for preserva- 

 tion, or stewed, in order to be employed in feeding dogs, hogs or 

 fowls. The water in which all the parts of the animal have been 

 boiled, should be passed through thin linen, to separate the hair, and 

 mixed afterward with bran, &c. for feeding hogs. 



When the skin of an animal may have been damaged, or cannot 

 be sold to the tanners, either on account of the distance or any other 

 reason, we may make use of it by scalding it in the manner just re- 

 lated, in order to separate the hair, cutting it afterward into very small 

 portions, and cooking it by a small fire, in about six times its volume 

 of water, (two quarts of water to a pound of skin, thus divided ;) 

 after seven or eight hours cooking, salt and seasoning may be added; 

 the liquor is then to be strained through a cloth ; when cooled, it 

 forms a very nutritious and agreeable jelly. 



We may likewise easily preserve the meat dressed for food '; to 

 this effect, place beforehand some stone pots in a good position ; 

 these are to be rinsed out, the moment before being used, with boil- 

 ing water, and then are to be filled with the stewed meat, hot, and 

 seasoned with salt, thyme, laurel, Uc. ; then reduce rapidly, over 



Vol. XXIV.— No. 2, 43 



