Farmers' Bulletin 1055. 
After bleeding freely, begin skinning the head, cheeks, and face, as 
shown in figure 10. This operation is easier to perform while the 
animal is suspended. Commence by cutting across from the base of 
the right horn to that of the left one and then down to the left eye 
and through the left nostril. In this way the head and face will be 
on one side of the hide, instead of bag fashion or all in one piece, and 
will allow the hide to lie flat when spread for curing. In figure 10 
Fig. 10. — Skinning the head and cheek. Note the path of the knife along the edge of 
the umemoved hide, starting at the base of the right horn and extending across to 
that of the left horn and down through the left nostril. 
the path of the knife in making the cut down one side of the head and 
face can be followed very easily. Skin out carefully the head, cheeks, 
and face, and cut around the base of the horns, leaving the ears on 
the hide. When skinning over the cheeks leave the meat on the head, 
as one of the faults of country hides is the presence of more or less 
cheek meat. Remove the head by severing from the neck at the top 
of the spinal column or atlas joint. The horns are left on the skull, 
not on the hide. 
