Fur Farming Part 8

CHAPTER XII.

KILLING, SKINNING AND STRETCHING.

When "killing time" comes, care should be taken to not frighten the animals left for breeding purposes more than is absolutely necessary.

All animals that are tame enough should be driven into a separate enclosure and out of sight of the others before being killed. Perhaps as good a method of killing as any is to use a good club, striking on the head just over the eyes or ears.

The above method is not for skunk, as they should be killed without the enclosure becoming so strongly scented. A pole several feet long with a strong loop on the end can be slipped over their head and well back on the neck. The animal can now be lifted clear off the ground and carried wherever the killing is desired. If the killer does not mind a little perfume he knocks them on the head, or if a barrel of water is handy they can be drowned and few scent. The drowning, however, is not recommended, as it takes the fur hours to dry and is therefore extra work. Some even claim that the water spoils the l.u.s.ter of the fur to a certain extent.

Some animals, such as c.o.o.n and skunk, do not leave their dens during severe weather, so that it is advisable to begin selecting those that are to be killed days and even weeks in advance of the time decided upon. These should be placed in an enclosure or pen by themselves so that the remaining ones will not be disturbed.

Even those animals that come out to their feed regularly during the cold days should be handled in a similar manner so as not to disturb those to be kept.

The animals that are to be kept for breeding purposes need not be fed so heavily during the winter months or after those that were intended for market have been killed. Of course in the spring after the females have young, they must be fed heavily.

Some raisers, as soon as the young are weaned, select those that are to be killed the coming winter, keeping them separate from the breeding stock so that they can be fed properly. That is a great saving of food, as those for market should be fed much more than the breeders at this season--say during the months of September, October and November.

Much importance should be attached to the skinning and stretching of all kinds of skins so as to command the highest commercial value. The otter, foxes, marten, mink, opossum, civet and skunk should be cased, that is, taken off whole.

Commence with the knife in the center of one hind foot and slit up the inside of the leg, up to and around the vent and down the other leg in a like manner. Cut around the vent, taking care not to cut the lumps or glands in which the musk of certain animals is secreted; then strip the skin from the bone of the tail with the aid of a split stick gripped firmly in the hand while the thumb of the other hand presses against the animal's back just above. Make no other slits in the skin, except in the case of the skunk or otter, whose tails require to be split, spread, and tacked on a board.

Turn the skin back over the body, leaving the pelt side out and the fur side inward, and by cutting a few ligaments, it will peel off very readily. Care should be taken to cut closely around the nose, ears and lips, so as not to tear the skin.

The beaver and racc.o.o.n should be skinned open; that is, ripped up the belly from vent to chin after the following manner: Cut across the hind leg as if to be "cased" and then rip up the belly. The skin can then be removed by flaying as in skinning a beef.

Many inexperienced trappers stretch c.o.o.n skins too long and draw out the head and neck. This can be avoided. c.o.o.n can be cased but most dealers prefer to have them stretched open.

You should have about three sizes of stretching boards for mink and fox.

For mink they should be 4-1/2 inches down to 3 inches and for fox from 6-1/4 inches down to 5 inches wide; in length the fox boards may be 4 feet and the mink boards 3 feet.

The boards should taper slightly down to within 8 inches of the end for fox, and then rounded up to a round point. The mink boards should be rounded at 4 or 5 inches from this point. You will vary the shape of the board in proportion to the width. Stretching boards should not be more than 3/8 inch thick. Have the boards smooth and even on the edges. Other stretching boards should be made in proportion to the size and shape of the animal whose skin is to be stretched.

You should not fail to remove all the fat and flesh from the skin immediately after the skin is on the board. If a skin is wet when taken from the animal, it should be drawn lightly on a board until the fur is quite dry. Then turn the skin flesh side out and stretch.

Do not dry skins at a fire nor in the sun, nor in smoke. It often burns them, when they will not dress and are of no value. Dry in a well-covered shed or tent where there is a free circulation of air, and never use any preparation, such as alum and salt, as it only injures them for market. Never stretch the noses out long, as some trappers are inclined to do, but treat them as above described, and they will command better values. Fur buyers and dealers are inclined to cla.s.s long nosed skins as "southern" and pay a small price for them, as southern skins are so much lighter than those of the north, in fur.

Foxes of the various kinds should be cased and put on boards fur side in for a few days, or until dry. As the pelt is thin, they soon dry, when they must be taken off and should be turned fur side out. In s.h.i.+pping, see that they are not packed against furs flesh side out.

Skunk should be cased fur side in, and stretched on boards for several days. The white stripe cut out, blackened, etc., reduces the value.

Mink should be cased fur side in and stretched on boards for several days or until dry.

Muskrat should be stretched fur side in, and a few days on the board will be sufficient. They are left as taken off, that is, fur side in.

Cut the tails off when skinning--they are worthless.

Opossum are stretched on boards fur side in and are left in that condition after removing the boards. Cut the tails off when skinning--they have no value.

Racc.o.o.n should be stretched open (ripped up the belly), and nailed on boards or the inside of a building. Some dealers allow as much for c.o.o.ns cased, from any section, while others prefer that only Southern c.o.o.n, if any, be cased.

Otter are cased and stretched fur side in. The pelt being thick and heavy, takes several days to dry properly. They are s.h.i.+pped flesh side out.

Beaver are split but stretched round and should be left in the hoop or stretcher for several days.

CHAPTER XIII.

DEER FARMING.

This chapter is from Farmers' Bulletin 330, issued July 28, 1908, by United States Department of Agriculture and written by D. E. Lantz, a.s.sistant, Biological Survey.

The term "deer" is here used in its general sense, in which it includes the elk, the reindeer or caribou, the moose and other species, besides those usually referred to as deer.

U. S. DEPARTMENT OF AGRICULTURE, BUREAU OF BIOLOGICAL SURVEY, _Was.h.i.+ngton, D. C., June 3, 1908._

SIR: I have the honor to transmit the accompanying ma.n.u.script on the subject of Deer Farming in the United States, and to recommend its publication as Farmers'

Bulletin No. 330. As a result of the growing scarcity of game animals in this country the supply of venison is wholly inadequate to the demand, and the time seems opportune for developing the industry of deer farming, which may be made profitable alike to the state and the individuals engaged therein. The raising of venison for market is as legitimate a business as the growing of beef and mutton, and state laws, when prohibitory, as many of them are, should be so modified as to encourage the industry. Furthermore, deer and elk may be raised to advantage in forests and on rough, brushy ground unfitted for either agriculture or stock raising, thus utilizing for profit much land that is now waste. An added advantage is that the business is well adapted to landowners of small means.

Respectfully,

C. HART MERRIAM, _Chief Biological Survey._

HON. JAMES WILSON, _Secretary of Agriculture._

INTRODUCTION.

The present bulletin discusses briefly the economic possibilities of raising deer and elk in the United States. It is believed that when the restrictions now imposed by State laws are removed this business may be made an important and highly profitable industry, especially since it will be the means of utilizing much otherwise unproductive land. The raising of venison should be, and is naturally, as legitimate a business as the growing of beef or mutton, and State laws should be so modified as to permit the producer, who has stocked a preserve with deer at private expense, to dispose of his product at any time, under reasonable regulations, either for breeding purposes or for food.

The growing scarcity of game mammals and birds in the United States and the threatened extinction of some of them over large parts of their present ranges make the preservation of the remnant highly important.

Very important also is the increase of this remnant so as to make game once more abundant. It is believed that by means of intelligent game propagation, both by the states and by private enterprise, many of our depleted ranges can be restocked with big game.

IMPORTANCE OF THE DEER FAMILY.

The members of the deer family (Cervidae) rank next to the cattle and sheep family (Bovidae) in general utility, and are the most important of the big game animals of America.

Wherever obtainable in quant.i.ty the flesh of deer of different kinds has always been a staple article of diet, and under present market conditions it is hardly necessary to say that venison is perhaps the most important game, being a favorite with epicures and also having a wide use as a subst.i.tute for beef and mutton, which meats it resembles in texture, color, and general characteristics. Its flavor is distinctive, though it suggests mutton rather than beef. In chemical composition it is very similar to beef, though, judging from available data, it is not so fat as stall-fed cattle. The following figures show how it compares with beef and mutton: A lean venison roast before cooking has been found to contain on an average 75 per cent of water, 20 per cent of protein or nitrogenous material, and 2 per cent of fat; a lean beef rump, some 65 to 70 per cent of water, 20 to 23 per cent of protein, and 5 to 14 per cent of fat; a lean leg of mutton, 67 per cent of water, 19 per cent of protein, and 13 per cent of fat.

Venison, beef, and other common meats are very thoroughly digested, whatever the method of cooking. Venison may be roasted, broiled, pan-broiled, or used for making stews, in much the same way as beef.

Venison, particularly steak, to be at its best, should be eaten as soon as possible after it is cooked.

The general popularity of venison is so great and the demand for it so widespread that over-production is improbable. The other products of the deer--skins and horns--are of considerable importance, and in countries where deer are abundant and especially where large herds are kept in semi-domestication, the commerce in both is very extensive.