Vacation Land — The National Forests in Oregon f^^^ 



versa. Then place the deer on a log or upper hillside, run arms through loops 

 formed by tying legs, get them well up on the shoulders and rise. The deer will then 

 hang crosswise on the back. The pack can be regulated for comfort by lengthening 

 or shortening the leg ties. 



For packing one deer on a horse the following will be found very simple : Take 

 a small rope, place double half hitch over horn of saddle, belly down (and it is best 

 to turn the legs slightly to the rear) and let the weight rest just back of the forelegs. 

 Take a half hitch around flank with hitch underneath, then pass rope through cinch 

 ring. Repeat on opposite side, putting hitch just back of forelegs. Balance the 

 deer in saddle, tighten the ropes, and fasten them. The head and horns can be 

 twisted around and tied to the horn cf the saddle. 



To skin a deer, swing it clear of the ground by the hind feet and then skin down. 

 By this means the hide can be nearly pulled from the carcass after it has been 

 started with a knife here and there, and the meat kept clean. To preserv^e the hide, 

 stretch it over a log, a tree, or on the side of a building, flesh side out, until it is 

 thoroughly dried, then it will keep and is easily packed. 



If it is desired to preserve the head for mounting, the following simple method 

 is satisfactory. Never cut the animal's throat if you wish to mount the head. If 

 it is desired to bleed him, stick a knife in the breast at the base of the neck. To 

 remove the skin from the head and neck, first slit the skin from one horn to the other 

 and carry the cut around the base of each horn. Then from the middle of the cross 

 cut, carry a cut down the middle line of back cf neck. The hide can then be removed 

 from the head. Use common table salt to preser\^e the scalp. Lay the skin flesh 

 side up and rub plenty cf salt into all parts cf it. Be careful to put plenty behind 

 the ear cartilages and around the nose. 



One of the hardest problems which confront the hunter after killing his deer is 

 taking care cf the meat, especially in hot weather when the flies are bad. It is a 

 good idea to take two or three sacks along made from house lining or cheesecloth. 

 These sacks should be made about 6 feet long by 2 feet wide. The hunter can 

 carry one of these bags along when hunting If a deer is killed, remove the entrails, 

 hang it up so it will drain, and slip the bag over it; fasten it so flies can not get in. 

 A deer can be left hanging in this manner and brought to camp en a horse later. 

 The same method should be adopted after the deer has been skinned in camp. Late 

 in the season when the nights are cool, by keeping flies off in this manner, a deer 

 can be kept fresh for several days, and in some cases for a week cr two. 



