On 1/8/2011 7:59 PM, Gord Hannah wrote:

> This is a seed message.

Hi ya Gord!

Bill, who used to run The LitterBox and is married to one of the 
moderators of yore for dis joint.

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       Title: Beaver Information [Canada]
  Categories: Information, Game
       Yield: 1 Info file

            INFORMATION

   The industrious beaver is the largest rodent on the North American
   Continent, and is found in all the waterways of the forested areas of
   the north. Its rich brown fur has long been prized by trappers and
   hunters, and the search for beaver pelts instigated much of the early
   exploration of the continent. Because of its contribution to the
   development of our Dominion, the beaver has been chosen as an emblem
   of Canada.

   If the beaver pelt is to be prepared for market, care should be taken
   in skinning the animal. Lay the beaver on its back in a clean place
   and cut off the legs at the first joints. Then, with a sharp knife,
   slit the pelt, starting at the lower lip. Insert the knife in this
   slit and, with the sharp edge up, cut the pelt in a straight line
   down the belly to the vent. Work out from this center line cut and,
   with short strokes,, separate the skin from the flesh. Carefully pull
   the legs through the skin, leaving four round holes in the pelt. Cut
   off the tail where it meets the fur. Skin carefully around the eyes
   and cut the ears close to the skull. Finish removing the pelt, taking
   as little flesh and fat with it as possible, then lay it on a flat
   surface, fur side down, and sponge off all the blood marks with
   lukewarm water. Complete directions for stretching and cleaning pelts
   are available from the Game Management Officers.

   Beaver meat is dark red, fine grained, moist and tender, and when
   properly prepared, is similar in flavor to roast pork. Cut the head
   from the carcass and eviscerate the animal as follows: Make a cut
   through the thin layer of meat from the breastbone to the vent,
   encircling the vent, and being careful not to puncture the
   intestines. Lay the body cavity open, and remove the viscera by
   grasping them above the stomach and pulling down and out from the
   body cavity. Carefully cut out the tiny musk glands from under the
   skin on the insides of the legs and be sure to remove the castor
   gland under the belly near the tail. Trim off all the fat, then wash
   the carcass thoroughly with warm water.

   From "Northern Cookbook" edited by Eleanor Ellis, Indian Affairs and
   Northern Development, Ottawa 1973. Typos by Bert Christensen

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