that as much hide as possible is left from the shoulder
and brisket. Cut along the back of the neck and to
the base of the rack as indicated in Figure 6. Peel
the hide back from the neck and head cutting the ears
off right next to the skull. (See Figure 6.) Be careful

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around the eyelids — this is tricky work — as is the area
around the nostrils and lips. ‘Take your time here and
don’t spoil a good head by being in too much of a
hurry. In most cases, it is good advice to take the
whole head home and let the taxidermist do the skin-
ning. But if you’re far back in the bush and every

8