If one is in a hurry, and is not particular about the hide, he can do his butchering on the ground. In that case, lay the animal on sloping ground, with its head uphill; or bend its back over a log or rock; or turn it on its back with its head twisted around and wedged under one side. The old-time way of butchering a buffalo was to turn the carcass on its belly, stretching out the legs 011 either side to support it. A transverse cut was made at the nape of the neck; then the workman, gathering the long hair of the hump in one hand, separated the skin from the shoulder, laid it open to the tail, along the spine, freed it from the sides, and pulled it down to the brisket. While the skin was thus still attached to the belly it was stretched upon the ground to receive the dissected meat. Then the shoulder was severed, and the fleece, which is the mixed fat and lean that lies along the loin and ribs, was removed from along the backbone, and the hump ribs were cut off with a tomahawk. These portions wrere placed on the skin, together with the boudins from the stomach, and the tongue. The rest of the meat was left to feed the wolves.