THE MOLD.--Wash the fish in water to remove dirt and mucus. On a board
somewhat longer and wider than the fish, place a sufficient amount of
moist sand in which to imbed the specimen to one-half its depth when
lying on its side in the desired position. Level the sand and hollow it
out for the larger part of the body. Large fish should be displayed
straight, with the mouth closed or only slightly open. Smaller and more
graceful ones may be shown in positions of activity; rising to fly,
breaking away, etc. If the mouth is to be open, fill it with cotton or
cloth in order to keep out the plaster. Place the fish in the position
you wish it to have when mounted, the side to be displayed uppermost.
See that the dorsal and anal fins, and the tail, lie flat on the sand,
and that one-half the body appears above the sand its entire length.
There must be no uneven places. Viewed from the end, it should appear
like Fig. 3; from the side, like Fig. 4.

[Illustration: END VIEW. (Fig. 3)]

[Illustration: SIDE VIEW. (Fig. 4)]

Heap up the sand all around, about an inch from the fish, to prevent the
plaster flowing off the board.

Mix a sufficient amount of plaster to cover the fish to a depth of about
half an inch, covering the fins and tail as well as the body. Mix the
plaster by stirring a little at a time into cold water until it has the
consistency of cream. Place the pectoral and ventral fins flat against
the body. Pour the plaster over the fish slowly and evenly (covering the
head, tail and edges first), allowing it time to dry until quite hard,
perhaps thirty to forty minutes. Then turn the mold over (it will appear
like Fig. 2) and, by inserting the fingers in the gills, carefully
remove the fish. Lay the mold aside for a time. Wash all sand and
plaster from the fish.

[Illustration: INCISIONS TO BE MADE. (Fig. 5)]

SKINNING THE FISH.--If the fish has scales easily dislodged, wrap it,
with the exception of the fins and tail, in several thicknesses of
tissue paper, which will readily adhere to the moist skin. Lay the fish
on your table, on the side which was covered by the plaster and place
wet cloths on the fins and tail to prevent drying. Commence at the gills
and make two cuts with the scissors or scalpel lengthwise of the fish to
the tail, cutting into the abdominal cavity below, joining these cuts
(see Fig. 5), removing the strip of skin, including the pectoral fin,
with adhering flesh, and the contents of the cavit