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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