ed 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 raccoon 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 coon skins too long and draw out the
head and neck. This can be avoided. Coon 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 propor