12 
Farmers' Bulletin 103"). 
a G or 7 inch curved skinning knife; a steel for sharpening the 
knives; a stout stick about 3 feet long sharpened or spiked at each 
end; and several heavy spreaders, or gambrels, of various sizes for 
suspending the carcasses by the hind legs. The sharpened or spiked 
stick is used to support the animal while on its back on the floor or 
ground, and for this purpose a sawed-off broomstick will serve when 
spiked on each end. In addition to the tools, some means, such as a 
block and tackle, must be provided for swinging heavy animals. 
The most suitable place for killing must be selected, keeping in 
mind the necessity for cleanliness. Care should be taken to prevent 
contamination of the hide or skin by blood, water, or filth. A build- 
ing with a concrete floor which can be easily flushed with water is 
preferred although it is not necessary. Killing and skinning are 
often done outdoors on a clean, hard spot under a tree, a limb of 
which can be used for suspending the carcass. 
Always clean the animal before killing, removing the dirt and 
manure by currying and brushing. Avoid causing damage to the 
hide or skin while handling the animal. In knocking it down, for 
instance, see that it does not fall on stones or rocks that will bruise 
the hide, and in the subsequent handling do not drag the carcass 
around so as to rub the hair off the skin. 
Keep the skinning knife sharp, but use it carefully and no more 
than is necessary. Avoid cutting the hide or skin, not, however, at 
the expense of the meat. Leave the flesh on the animal; besides a 
loss of food, its presence on the hide or skin is very objectionable, 
decidedly lowering its quality. Skinning is done best and easiest be- 
fore the animal heat has escaped. 
The operations of skinning are difficult to describe so that they 
may be followed easily. In fact, expertness in flaying, especially of 
hides, can be acquired only by practice. It requires somewhat of a 
knack, and much patience and care must be exercised until the knack 
is obtained. No written directions can be as clear and effective as 
actual observations and trials. It is suggested that the farmer or 
small killer take advantage of any opportunity he may have to visit 
the larger killing establishments where proper methods are in vogue. 
SKINNING CATTLE. 
The animal first should be fastened securely with a rope around 
its neck and with its head pulled down near the floor or ground. 
Make sure that escape is impossible. The place where the animal is 
to be felled should be selected with the view of allowing the blood 
from the sticking to flow away. Stun completely with a good blow 
of the ax on the forehead a little to either side of the center. The 
exact location of this point is shown by the blood spot on the skull in 
