REINDEER IE" ALASKA. 15 



Fawns are frequently killed in great numbers at marking time, 

 in some cases owing to injuries received in the corral, and at other 

 times to provide skins for making parkas, sleeping bags, and other 

 articles. The meat of the fawn is of good quality and is used locally. 

 It has been recommended that old does be slaughtered after they 

 have passed the breeding age. If fat, these animals produce excel- 

 lent meat, and while they are naturally a little lighter than the steers, 

 they can be used to supply the local demand. 



Time for slaughtering. — It is frequently stated in Alaska that 

 reindeer are fit to kill in the latter part of July and early in August. 

 Even though the animals look fat at that time, however (PI. VII, 

 Fig. 1), the meat is soft and watery and the back fat, being in a 

 growing condition, is vascular and red. There is no comparison be- 

 tween this meat and that which is killed later in fall, at which time 

 the fat is white and firm. 



The best time for slaughtering is in October and November, 

 Steers are at their prime in October, although the meat is in almost 

 equally good condition during September and November. In Sep- 

 tember, however, rutting is in progress and the herds should not 

 be disturbed. When December is reached the condition of the ani- 

 mals begins to deteriorate, and at that season the parasitic warble 

 grubs have developed to a considerable size, so that from December 

 onward the meat becomes of less and less value. 



All domestic animals store up a reserve supply of fat before the 

 advent of winter. As a rule this is laid on evenly, and generally a 

 large part of it will be found on the omentum, or leaf, in the ab- 

 dominal cavity. In the case of reindeer, the leaf fat is in small quan- 

 tity and the winter reserve is laid on the back in two masses ; hence 

 it is called back fat. This is relished by the natives perhaps more 

 than any other part of the reindeer, and by the whites it is often cut 

 into strips and used like bacon. It does not have the strong flavor 

 of mutton tallow and is a valued food in the North. 



In the accompanying illustration (PL VII, Fig. 2) it will be seen 

 that the fat lies on either side of the backbone. It starts just level 

 with the root of the tail, with the greatest thickness 2 to 3 inches over 

 the rump, and tapers off like a wedge in front of the kidneys. In 

 reindeer the thickness of this layer is a true indication of the fatness 

 of the animal, for, as it is laid on last, it means that all other parts of 

 the animal are fully stocked with fat. Consequently, the time for 

 slaughtering is when the back fat is at its thickest. 



Cutting up a carcass. — The Lapps employ what is considered a 

 very good method of cutting up a carcass. The head is severed at 

 the first joint (atlas), The neck piece includes the first two ribs. 



