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Show County Agent Gives Tips on Caring for Deer and Game The killing of deer this season is probably going to be more intense than any other year. This is measured by the large number of applications that were made for the killing of antlerless-' deer. It is very important that the carcasses of all deer killed b; properly taken care of, so that every pound of meat available will be palatable for human food. The kill should be with exceeding ex-ceeding care. An effort should be made to make a clean shot so as to give as little damage to the carcass as possible. It should be the aim to kill the animal on the spot, rather than to let it run. As soon as the deer is killed it should be bled thoroughly, either by sticking it in the breast and cutting both arteries or cutting its throat. If possible, turn the head down hill while it is bleading. The keeping quality qual-ity of the meat is measured by how clean it has been bled. The carcass should be kept as clean as possible and the entrails en-trails removed with the least possible taint to any part of the meat. The opening should be the entire length of the body, and everything removed clean, including in-cluding the windpipe and esophagus. esoph-agus. Many hunters prefer to remove re-move the metatarsal glands, which are on the rear leg just below the hock, because these glands easily taint the carcass. Metabolism ceases as soon as the animal is killed, but in handling, hanging and carrying, there is danger of the metatarsus gland exudation coming in contact with the meat. As soon as the animal is cleaned, it should be opened up to cool as rapidly as possible. If the bullet has gone through the stomach or intestines, any intestinal fluid should be wiped out carefully at the time of cleaning. Every good hunter carries a rope and wiping cloth of approximately a square yard. If the carcass cannot be hung in a tree, it is best to lay it on rocks or pieces of wood so as to lift it entirely off the ground. If the animal can be left overnight, over-night, the meat will be improved. The carcass should not be carried or dragged until it is thoroughly cooled and the meat is set. And then, it should be mauled as little as possible in getting it to where the animal is hauled to the place of storage. The carcasses of killed deer are too often deteriorated in being kept around camp or carer lessly dragged from the point of killing to where they can be loaded on to a car or trailer. If an animal is to be dragged, it is much better to place it on top of a brush drag or wood construction con-struction that will keep it from being bruised on the ground. If a sleigh drag is properly constructed, con-structed, it will not be more difficult than dragging the animal ani-mal without it. If possible, the carcass should not be left where it will get warm during the day. It should be remembered that when warm the meat goes into storage, either in a freezer locker or otherwise, it will not come out any better than it went in; therefore, it is necessary to keep the meat free from contact before the animal is finally cut up and stored. If a little caution is observed, the meat resulting from the deer hunt this year will be more profitable than usual. |