22 
Farmers' Bulletin 1055. 
hide is generally snapped off to the flank, as pictured in figure 27. 
In skinning the back as shown in figure 28, very slight use of the 
knife is necessary, as the weight of the hide will almost pull it off. 
Care should be taken to see that the muscle tissue is not pulled off 
with the hide. The operator in figure 28 is shown holding the knife 
almost vertically, but it is quite common for skinners at this stage to 
work the blade horizontally while severing the hide from the adhering 
muscles. When 
skinned down to the 
shoulders, the ani- 
mal is raised clear 
of the floor, and the 
hide is dropped off 
the neck, as shown in 
figure 29. Spread 
the hide out and split 
each ear with two 
cuts lengthwise, so 
that they will lie flat 
when curing. 
While country 
hides generally bear 
scores and surplus 
flesh, these defects 
are particularly 
prevalent in the 
places indicated in 
figure 30. For 
proper skinning, 
these sections re- 
quire unusual care. 
SKINNING HORSES. 
Fig. 23. — A hide of poor pattern and trim. Observe the 
irregular outlines, the poorly shaped head, and the split 
shanks and tail at " S." The dotted lines show the 
amount of hide that must be trimmed off before tanning. 
The parts marked " A " should be at " B " for a good 
pattern. Carefully compare figs. 22 and 23. 
Horsehides are re- 
moved in practically 
the same manner as hides of cattle. They are graded almost entirely 
on the condition of the butt or rear portion. Particular pains should 
be taken with the butt, which should be free from scores, cuts, and 
dragged spots. Tails and manes should be removed from the hides 
and sold separately. 
SKINNING CALVES. 
In the large packing establishments calves are killed by stunning. 
The smaller slaughterers and country butchers sometimes kill by 
sticking the throat without previous stunning by an axe, which may 
possibly scatter the brains. Most country butchers, particularly in 
