Natural History 355 This is one of the most difficult parts of the skinning. It is so hard to get at, and so easy to tear the skin, that one is to be congratulated if in the first lesson he safely
- rounds Cape Horn."
At all stages keep the meal applied to the body as fast as it is exposed, and in quantity enough to soak up all moisture; and avoid stretcliing the skin. With the tail and legs free, there is no diflSculty in pushing the skin off until stopped by the wings. Cut them off at the shoulder joint deep in the muscles of the breast (W. W, Fig. 4) , leaving them attached to the skin, just as the legs and tail are. The skin is now inside out. It can readily be worked along the neck and onto the head. Here it is stopped by the ears. In the robin these are like pockets of skin tucked into the small skull and may be easily pulled out without cutting. In large birds the knife must be used. The next and last difi&culty is the eyes. The skin must be cut free from them, carefully avoiding injury to the eyelids or the eyeballs. Now the skin is attached only to the forepart of the skull (Fig. 4). Cut off the neck at the back of the skull and the skin is freed from the body, but needs careful cleaning. Dig the eyes out of the sockets, taking great care not to break the eyeballs, as their liquid is very difficult to remove from the feathers. Cut out a section of the skull so as to enlarge the hole behind by extending it downward and sideways, as shown in Fig. 5, and remove the brains through this. Cut off any lumps of flesh left about the jaws, but do not break the jaw bone or its joints. Next turn attention to the wings. Push the skin back to the first joint (the elbow) in each. Cut and scrape the meat from the bone. But there is a joint beyond
