The animal will bleed out if the blood vessels on one side only are cut, but it will bleed more quickly if those on both sides are severed. A little practice is required to do it properly, but when once learned it is not easily forgotten. Bleeding can be accomplished, but not so rapidly, if the throat of the animal is simply cut, just back of the jaws. § 28. Skinning and Gutting Begin skinning the carcass as it lies on its side, by splitting the skin down the face from the poll to the nose. Skin the face back over the eyes on both sides and down over the cheeks. Cut around the base of the horns, leaving the ears on the hide. Split the skin from the chin down the throat to meet the incision made in bleeding. Skin jaws, sides of neck, and a little distance back of poll. Remove the head by cutting from just back of jaws to the depression back of the poll. The atlas joint will be found at this point, and may be easily unjointed by cutting the ligaments which hold it in place. The carcass should then be rolled on its back and held there by a small stick about three feet long, with a sharp spike at the ends. One end should be stuck in the floor, and the other end braced against the brisket. Split the skin over the back of the fore legs from between the dew claws to a point three or four inches above the knee. Skin around the knee and the shin, unjointing the knee at the lowest articulation, and skin clear down to the hoof. The brisket and forearms should not be skinned until the carcass is hung up. Cut across the cord over the hind shin to release the foot. Split the skin from the dew claws to the hocks, and up the rear part of the thigh to a point four or six inches back of the cod or udder. Skin the hock and the shin, removing the leg at the lowest joint of the hock. In splitting the skin over the hock, the knife should be turned down flat with the edge pointing outward to avoid gashing the flesh. While the carcass is stretched flat, it is well to skin down over the rear of the lower thigh, but no attempt should be made to skin the outside of the thigh until the hind quarters are raised. After the legs are skinned, split the skin over the midline from the breast to the rectum.