When a hunter kills a reindeer, the first thing he does is to skin it; then he eats some of the warm, quivering flesh. This is a very important part of his task. He cuts it open and removes the entrails, and, making a sack of the reticulated stomach, fills it with the blood that is found in the cavity of the body. He then regales himself with some of the spinach-like contents of the paunch, and, by way of filling in the time and the little crinkles in his stomach, cuts off and eats such little portions of fat as are exposed in the process of butchering. He then looks around for a stony place and deposits the carcass conveniently near it, together with the entrails and the bag of blood. Before cutting the body open it is turned back up, and the strip of muscles along each side of the backbone is removed, together with the sinew that covers it. Over this also lies the layer of tallow (tood-noo) when the animal is fat, as is usually the case in the summer and fall. The head is then severed from the body and placed on top of the rest of the meat, so that when the entire mass is covered with about a ton weight of large stones it is considered secure from the ravages of foxes and wolves. Not so, however, from the wolverine and bear--they can open any newly made cache; but after the snows have fallen, and the stones and meat are frozen in one compact mass, it requires the ingenuity of man to remove it. This is done by loosening as large a stone as possible with the foot, and with this stone as a battering-ram another and larger one is loosened, which in turn serves as the battering-ram to loosen the others. Often it is found necessary to use a narrow, wedge-like stone as a lever, or to force the other stones apart. The cache is always made more conspicuous by leaving the antlers to protrude above the stones.