Country Hides and Skins. 
1 3 
figure 10. If preferred the animal may be shot in this spot with a 
rifle or pistol of at least 38 caliber. 
Begin the bleeding immediately, which may be done w hile the ani- 
mal is lying on the floor or after it has been hoisted with head down. 
The latter position is preferred, as it .promotes complete drainage of 
the blood. Start by making a long straight rip in the neck at the 
sticking point and in line with the center of the underlip and the 
center of the brisket. 
Some practice will be required to bleed properly. With the back 
of the knife against the breastbone and with the tip of the blade 
pointing toward the spinal column at the top of the shoulders, cut in 
Fig. 9. — Sticking and bleeding. Observe carefully the position of the operator. 
Avoid making the jagged cuts shown at the operators left hand. 
to just under the windpipe, to a depth of approximately 5 or 6 
inches, severing the vein and artery which cross at this point. Then 
run the knife in on top of the windpipe and cut the blood vessels 
on that side. Do not stick too deeply and puncture the pleura as then 
the blood will flow into the chest cavity and cause a bloody carcass. 
Figure 9 shows the bleeding operation while the animal is still 
down. Xotice the position of the operator and how the neck of the 
animal is stretched by pressing back on its jaw and front legs. This 
illustration also shows the bad practice of making a jagged rip, in- 
stead of a clean, straight one. Always stick the throat lengthwise, 
never crosswise from ear to ear, as the latter method reduces the 
value of the hide by wasting much of the head and neck parts. 
