Jack the Young Trapper: An Eastern Boy's Fur Hunting in the Rocky Mountains

by George Bird Grinnell

"All right," said Hugh, "we'll skin that little beaver, and roast him for our dinner. If we have any luck trapping you'll have plenty of skinning to do before we get back, and I guess you'll be pretty sick of it."

Returning to the camp they took the beaver kitten to the shade of one of the cottonwood trees, and Hugh showed Jack how to skin it.

"You split it," said Hugh, "from the chin right straight down the middle of the belly to the root of the tail, and then take off the skin just as you would with any other animal. You must have a whetstone by you and keep your knife sharp, and be careful in your cutting so that you make no holes in the hide. At the same time you must skin close to the hide, and not leave any fat on it. When you get to the legs, cut the skin all around just above the feet on fore and hind legs, and at the tail cut all around the bone, just above where the scales begin. In skinning around the eyes, see that you don't cut the eyelids, and when you get to the ears, cut them off close to the hide on the inside. Now, go ahead and see what you can do."

Jack split the beaver as directed, and carefully worked back the hide, first on one side and then on the other. It was slow business. In his effort not to cut holes in the skin he made short cuts, and the peeling off of the hide seemed to go very slowly. However, he worked it along with much patience until he got to the legs and the tail, and cut them around, as Hugh had instructed.

Meantime, Hugh had gone off and cut some long willow sprouts, and returning to where Jack sat, occupied himself in making a circular hoop, which, he told Jack, was to stretch the skin on. He bent a long twig into a circle, and with the slender branches on the end tied the smaller and larger ends together. By this time Jack had the beaver about half skinned, and Hugh, drawing his knife, took hold of one side of the hide and helped, and in a very few minutes the carcass was free and lying on the grass, while beside it lay the skin, flesh side up.

"Well, son," said Hugh, "that is a pretty good job, considering it's the first beaver you ever skinned. It will be a good practice for you. You see, if we should ever be lucky enough to get half a dozen beaver in a morning it will take us about all day long to skin them."

"Whew!" said Jack, as he stood up and stretched his cramped limbs, "that's something like work. I guess most fellows, when they think of trapping, think only of how good they feel when they catch their beaver, and how good they feel when they sell the skins. They don't remember how much work it takes to get the skins ready for market."

"That's so, son," said Hugh, "but then, I guess that's true about 'most everything in life. The miner thinks only about the rich haul that he is going to make; he doesn't reckon on the number of hours that he's got to swing a pick or a sledge or hold a drill before he strikes pay streak. He just thinks of striking it rich, and then getting the money for his mine. There's lots of human nature in all of us.

"Well, now," he went on, "the first thing we want to do is to go down to the creek and get rid of some of this grease that we have accumulated, and then we can come back and cook our dinner."

It took a lot of scrubbing with soap and sand to free themselves from the oil of the bear and the beaver, and the smell of the grease they could not get rid of. When they had returned to the tent Hugh sent Jack to cut a long, green, forked stick. Sharpening this at its larger end, he drove it firmly into the ground in such a position that it would overhang the fire. He tied a stout cord to the hind-legs of the little beaver, built up his fire of dry cottonwood, and let it burn down to good, red coals, and then hung the beaver to the fork of a green stick so that it swung directly over the coals. Then he told Jack to get a long, green, willow twig, and from time to time to give the beaver's carcass a twirl, so that it would constantly keep turning over the fire. Then Hugh himself began preparations for the rest of the dinner, which, after all, consisted only of bread and coffee. The hot coals soon caused the grease to drip from the meat, which slowly twirled over the fire, and by the time Hugh had baked his bread and cooked his coffee he declared that the meat ought to be done. It was taken from the fire and a slash with a knife showed that it was cooked through. Hugh divided it into two pieces, and putting it on two tin plates, gave one to Jack and took one himself.