32 
Farmers' Bulletin 1055. 
Fia. 35. — A calfskin of good pattern and trim. The 
dotted lines indicate the amount cut off before tannin.?. 
Calfskins. — After the skins have become cool, salt them in the 
same manner as cattle or horsehides. It is safer, however, to use a 
finer salt than is used 
for hides and to rub it 
in with the hands 
around the neck, head, 
tail root, legs, and 
shanks. 
Sheepskins.— Sheep- 
skins require longer to 
cool than the other 
skins. Do not salt 
them until thoroughly 
cooled, which will take 
from 8 to 10 hours in 
the summer. Use about 
one-half a pound of 
clean, fine salt to 1 
pound of skin, sprinkle 
it on by hand, and 
make sure that every 
spot on the flesh side 
gets some salt. 
Send sheepskins and lambskins to market promptly. Hold them 
only 4 or 5 days after salting, as they are liable to heat rapidly, 
causing decomposi- 
tion and decrease in 
value if not total loss. 
SALTING AND CURING 
BY BUTCHERS. 
The butcher, as 
distinguished from 
the farmer, has a 
much larger number 
of hides and skins, 
and he can handle 
them advantageously 
in a somewhat differ- 
ent manner. Because 
of the extent of his 
business the butcher 
can afford and should 
have the proper place 
and facilities for ^ IG - — A calfskin of poor pattern and trim. Tin' 
, 1 a • i £ dotted lines show the excessive amount of trimming 
Slaughtering and tor necessary because of the poor pattern. The head and 
Clirino" hides and skins. practically all of each shank must be cut off. 
