1. =Removal of the Neck-Organs.= The block is left beneath the neck, and the chin pulled upward by an assistant, so as to put the skin of the neck on a tight stretch. If the main-incision cannot be extended to the symphysis of the chin, the cartilage- or long section-knife is run up beneath the skin in the median line to the point of the chin, and, with the blade held nearly flat, the skin is loosened from the tissues of the neck, first on the left side, then on the right, as far back as the mastoid processes and the spinal column and to the ends of the clavicles. Great care should be taken not to cut through the skin. The long section-knife, with blade flat, is then pushed through the floor of the mouth, to the left of the median line, taking care not to damage the tongue, and with the blade of the knife closely hugging the inner border of the lower jaw, the floor of the mouth is cut through as far as the angle of the jaw. The knife is then turned with its cutting edge toward the right and a similar cut made through the floor of the mouth as far as the right angle of the jaw. The knife must be held at right angles to the floor of the mouth to avoid cutting the tongue. When the mouth is open the course of the knife can be seen, but usually the mouth is tightly closed in rigor mortis. When cutting the floor of the mouth it is better to make short sawing movements with the knife than to attempt to cut it with one sweeping cut. Instead of cutting from the median line the knife may be inserted at the right or left angle of the jaw and the cut extended upward to the chin and thence toward the other angle. (See Fig. 42.) [Illustration: FIG. 44.—Removal of neck-organs, when skin-incision is carried to the chin. The same cuts through the soft palate are made, when the knife is pushed up beneath the loosened skin of the neck. (After Nauwerck.) ]