16 
Farmers' Bulletin 1055. 
the back of each leg through the center of the knee and several 
inches beyond. Start the leg-ripping cut from the cleft at the back 
of the hoof or on the right side of the dewclaw holes, and gradually 
come in to the center at the knee. The feet are removed by severing 
at the knee joints at upper end of shin bone. In figures 11 and 12 it 
will be noticed that one front and one hind foot have already been 
removed. Either just before skinning the legs or immediately after, 
rip the hide down the belly from the sticking cut to the rectum or tail. 
Make this a neat, straight rip, free from jagged edges. 
" Siding down,*' or skinning the sides, is next. Stand opposite the 
brace or prop and begin skinning the near side by placing the knife 
Fig. 13. — The first step in " siding down." Pull the hide up tight while working the 
knife, as shown ; avoid cutting the edge. 
under the hide about midway of the belly. Skin forward to the 
brisket and back to the inside of the hind leg close to the tail. Have 
the knife sharp and hold it flat, with the back close to the hide. With 
the free hand lift away the hide, stretching it tightly by pulling 
outward and upward against the knife. Do not let any wrinkles 
form in the hide as it is being removed, and use a long, steady, down- 
ward stroke over the sides instead of a short, choppy one. Skin off 
the hide nearly to the backbone, leaving it attached, however, at the 
thighs and shoulders. Be careful to let the covering of muscles 
over the abdomen remain on the carcass ; these muscles show up par- 
ticularly well in figure 17. Change the prop to the skinned side and 
remove the hide from the other side. " Siding down " is illustrated 
in figures 13, 14, 15, 16, and 17. 
