> Some “sticking” the. animal, that. is. a a ta ais Nie ten rd aE a. Ca i Sa Le 4 Week of October 16, 1972 Every big game hunter should know how to dress an animal after it has been killed. ‘tis of the utmost importance to bleed the carcass as quickly “and as freely as possible. | If the bullet is placed in the head hardly any blood will be. ‘Spilled and the throat must be cut” without delay. When the bullet has injured the chest cavity, then the bleeding will be internal, and: cutting the throat, though ~ it should still be done, will not produce a large flow of blood. . The head should be kept lower -than. the rest. of the animal-to facilitate the: flow of blood. A well-bled carcass keeps. longer than one which has been poorly- bled. “sportsmen prefer WRN OUTDOORS and WINTER SPORTS SUPPLEMENT DRESSING GAME KNOW. HOW point. This method. is usually ‘better with a large species of deer or moose. As soon as animal is killed it . Should be tagged. Do not destroy evidence of its. sex. Cut the carcass open. from crotch to throat. Be extremely careful not to puncture the in- testines.or bladder. for. if any matter from these sources gets on the meat, it- will taint it to ‘. some degree. Cut around the vent’‘and loosen the organs in the pelvic cavity, — taking care to keep hair from coming in contact with the meat. ‘Now turn the carcass so that the, head is downhill. Cut windpipe and gullet free at the throat. Pull” : backwards | on these, cutting free pesn wounding the heart or severing the large blood vessels at that . from the. body any part that sticks... Now remove all internal organs. Open the cavity. and spread it apart with a stick. Wipe it dry with a clean cloth. Never wash the cavity out with | water. Some hunters leave a coating of blood inside the deer to _ provide a glaze that reduces the drying of the meat while being aged. “Tf you can, leave it hung ona - cold night so that it will freeze, it will keep for a long: period. of tirne. A good idea is to wrap it in deer skin, with the hair outside, as~ the hair” has- excellent in- sulating properties. Never put the animal between your front fender and car engine as the heat of the motor will spoil the meat. Always keep. the meat | “ cool. Deer meat is not tough if ‘it has been properly aged. Aging at the — proper temperature is necessary in tenderizing. any. meat. Most butchers recommend that deer meat be aged for about a week at a temperature of from 37 to 40. degrees. This aging time depends -on how old: the deer may he; a real old buck should be aged for about 10 days. If you are taking the carcass out of the woods before cooling and quartering, leave the heart and liver in the body cavity. The easiest way to cool the carcass is to hang it in a shady. spot. This should be .done.as soon as possible, as body heat causes the meat to spoil quickly. Spread it so that air can circulate freely. In. handling the meat, cut the carcass in half down the centre of 100 of a balf action. Winches “triple: jug rotating dalts ne your finger right on the. and 100 fleas in 243, rarbines: in 243 and 408. Winchoster,. . improved Model 94, or re- -introduced | Model | _ B4A, for proven Winchestor design and per jsf formance: More than 3,500,000 Model 948 fh) . have been sold since 1894, Thero are vea- ~, ~~ sons: Tha barrelis cold forged trom chroma’, IRE molybdenum steelforstrengihand accuracy,” oo The ptock and forend have a classic Western | Ye look and feel of quality, _ otel are polished and blued to perfoction. Im- a proved lover action naw works batter than oe M systamand oxtrame durability Modo! 88s tire fast repeat shots with a stick Jever-action thal keeps operation gives lass apparent recoil, Modal. 88. ~giytish: fast-shooting Model 86 « Levers, or light-recolling Model © Semi-Automatics: The most advanced thinking of men who. |. know what rifles should look and a shoot like went into the Modal .. te BBs and. 100s rifles and carbines. One-- So paGe wainut stocks on both give you the accuracy * ster Proof Steel barrels and Qi provide a. secura: locking. trigger, Model. 1008 gag: 284,308 Winchaster. fi Receiver and bare)” a \ Great Canadian big § game ‘calls for a great. big-game rit fle made with tough n steel and ever. The Model 64A is now back in the line. than ever too, with distinctive half magazine, pistol grip, ~~ and- contoured lever, Model 94 in. 30°30, 3 Special, and 44 Magnum, Model G4A in 30-30 only...’ Re-designed Model 70 and new Medel 704 for bolt action strength and accuracy: The Winchester Model 70 Is known to hunters on seven continents as "The Fille: man’s Rifle.” The 1972 Model 70 features - “a totally re-designed stack af “solid walnut, with real, cutchack: ering, and datachabig sting: swivels. Barrel and receiver. sue. Wh Care chromo steel lord: ye “ings, The naw Modal: t TOA Is all Model 70, « less some non: tunes “tonal trimmings: pols a handsome, > PO TOANGANGA rifle oxparieniced. "Model 100 Rifle. “hunters may actually j sroler 10. tha: 70 Standard, _ “Modal 70.and 70A in popular calibers, Just ask “your Winchester dealar, Chock for Winchostar: Super-X arimunition 100, for bost pe Hommance: vas in your Winchastor rifle. ee lly WINCHESTER. ICANADA, Cobourg, Ontario, _ « Model 88 Rifle. ., and better 2 Winchestor — with me mal ‘af RT winchester. the way You want itt” .. new bolt action. centre fire: rifle , [> which combines - accuracy “and ‘durability with economy, is being =. ~ marketed: by. the Winchester- ~~ » Western Division of “Olin-Cor- Designed.» “especially. for discerning’ sport-.. --smen who are desirous of a bolt. rifle’ that: offers” Win: eatiran “Proof the backbone lengthwise. This can be done with a belt axe, buta small meat saw will do a neater job and is certainly easier to use.: Cut the sides in two pieces, with the floating ribs remaining on the . hind quarters. Place. each quarter in a clean muslin sack. Venison. is butchered exactly like beef. and the cuts of deer meat are the same as those from a veal. A deer that will weigh about 125 pounds hog-dressed. should provide about 100 pounds of. meat, 8712 pounds of which are — usable. From this you can obtain, by proper. cutting, about 39 pounds of steak, 27° pounds of roast, 10 pounds of miscellaneous cuts and about 11 pounds of scrap meat that can be used to good advantage in a stew. : You. should. always have dressing ~ equipment with you strong rope, for dragging the ‘carcass out of the woods © or: roping to the car; a/small belt axe, some light muslin ‘sacks, | each big enough to hold a. oh quarter. of .the animal and some. ea ot es wiping cloth: 8 The \ Winchester “Model 70A, poration. this year. action chester dependability at. “moderate price,: the new: Model Ps 70A is available in six standard .* ” calibers with 22-inch barrels, and 24-inch barrels, ' 1. Despite its lower price, the new foe ~ firearm incorporates many of the _ new features. that-are. being ine oe: troduced into the more expensive Bay version of the Model 70 rifles. in- 1972, including. the new overall: appearance of the — which is brought about by con- Among features of the higher yrade Winchester bolt action — rifles “whieh are also a part of: the Model..70A) ure. a), Winchester Steel barrel cand action poo. “made of ehrame molybdenum) ~ steel, adjustable rear sights and — front sight rarnp and hoad, a rear sight leaf with white diamond for -. when hunting big game. The - “-equipment should include’ a » Sharp hunting: knife, 25. feet ‘of. in three magnum calibers , with ooo Model. 70. - figuration and deep etched cut . checkering, ; the other’ popul ar quicker sighting, exclusive three. position safety an engine didned 7 bolt and aswide serrated trigger which provides niare control fer squeezing off accurate shots, “The stock of the Model 0A Is of dark, solid American walnut and ~ hasa high comb Monte Carlo and) an undercut. cheek. plece for. natural alignoient: with © either iran or telescopic sights. 0” : quick, The six standard caliber Model 70A's cach weigh 7 pounds and come with tough composition butt plates, while the = three magnum calibers each weigh 74 pounds. and are equipped with oy rubber reevoil pads.