There are some who stretch their skins in the shape of an oblong triangle and leave flesh enough on to make their dinner. Stretch your hides as near the shape of the animal as possible; don't try to make a muskrat hide as long as a mink, or a mink as wide as a muskrat. Catch in season, flesh carefully, stretch in good shape, always take bone out of tails, keep in an airy building until dry and then you will not have to grumble so much at the buyer in regard to prices.
CHAPTER XXXI.
FROM ANIMAL TO MARKET.
Under this title, says an experienced Western trapper, I shall endeavor to show my brother trappers how to handle pelts:
As soon as I get in from my traps (I use a team and wagon), I feed team, dogs and self, then I proceed to skin the game in the usual manner; when game is all skinned I put on my fleshing suit, made of rubber cloth like that buggy curtains are made of, get out my fleshing boards, of which I have three sizes — large, medium and small — for each kind of cased skins except rat, which I flesh with thumb and knife. The fleshing boards are like Fig. 1 on enclosed diagram, made of 1 inch pine free from knots and dressed on both sides, 3 feet 6 inches long, and for skunk 3/4 in. and 10 in. wide, tapered up to a blunt point, edges rounded and sandpapered smooth. These boards can be made of other sizes so as to fit larger or smaller pelts of other kind.
FLESHING BOARD.
For a flesher I have tried nearly everything imaginable, dull knives, hardwood scrapers, etc., but have abandoned them all for the hatchet. I use an old lath hatchet head and use it tolerably sharp; I proceed as follows: Put pelt on board but do not fasten, grip lower edge with left hand, pull down hard, place point of board against breast and use hatchet with right, pushing down and holding hatchet nearly flat; use plenty of elbow grease; as fast as you get a strip cleaned off turn hide a little but do not flesh on edge of board. It may not work good at first and you may cut one or two hides, but you will soon get the knack.