Hunting doesn’t finish with the shot .

the backbone lengthwise, This ae can be done with a belt axe, but a

-_ Every big game hunter should

know how to dress an animal alter it- has been killed,

t is 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 man one which has been poorly

Some sportsmen prefer “sticking” the animal, that is

DRESSIN G GAME KNO W-HOW

wounding the heart or severing the large blood vessels at that 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 ~

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,

If you can, leave it hung on a cold night so that it will freeze, it . will keep for a long period of ” time. 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 a Always keep the meat coo!

" Deer meat isnot 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 ebout a week at a temperature of from 37 to 40 degrees. This aging time depends on how old the deer may be; a

real old buck should be aged tor .

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.

Tn handling the meat, cut the . carcass In half down the centre of

Great Canadian big game calls for a great big-game rifle made with tough chrome molybdenum steel and

handsome North American valour, ve

That’s why experienced hunters rely on Winchester for dependable,

hard hitting center fire rifles that look and shoot the way they want.

iy, Stylish, fast-shooting’ ‘Model 88 ; Levers, or light-recoiling Model... th 100 Semi-Automaties: The most : _ 7

advanced thinking of men who | ‘ know what rifles should look ‘and - shoot like went into the Model ae ” 88s and 100s rifles and carbines, One- _ a piece walnut atocks on both give you the accuracy *~ af a bolt action. Winchester Proof Steel barrets and @ triple-lug rotating bolts providé a secure ‘focking

‘systam and extreme durability. Model 68s. fire fast E |

“repeat shots with a-silck lever action that keeps

your finger right on the trigger, Model 100s gas oP

oe ‘operation gives less apparent recoil. Model 88 , = and 100°rifles in 243, 284, 308 Winchester. 7 Carbinas in 243 and 308 Winchester,

vel Improved Madel 94, or re-introduced Model

“564A, for proven Winchester design and per- formance: More than 3,500,000 Model 94s “nave been sold since 1894, There are rea-

sons: The barrel is cold forged trom chrome . “molybdenum steal for strength andaccuracy, “The. stock: and forend have a classic Western ‘look and feel- of dand blued Receiver and bar-

” ings, The new Model - . 70A is all Model 70, ° ., fess some non-fune-- “tonal wimmirngs. I's ahandsoma, - fo-nonsense _tiile experienced

Ww ba nctive half. magazine, pistol grip, *

; Modal 94"in 30-30, 32 Winchester

~ Special, and 44 Magnum. Modet 64A in 30-30 only. ;

e Ra-designed Modo! 70 andnew Model 70A for bolt action . | sirength and accuracy: The Winchester Model 70 Is 1 known to. hunte’s on seven continents as “The Rifle- . man's Rifle." The 1972 Model 70 features. ot atotallyre-designedstackof °° wee

solid walnut, withreal, Gutcheck=

ering, and detachable sling

swivels, Barseland receiver © - are chrome steal farg- * :

hunters may actually preter to the 70 Standard, ‘Mode! 70.and 70A in popular calibers, Just ask

- your Winchester dealer. Check for Winchester —_. Super-X ammunition too, for bast performance a }. in your Winchester rifle... © ; WINCHESTER. A ACANADA, Cobourg, Ontario. ,

“Model 8eRifle.

. When hunting |

small meat saw will do a neater

’ job and is certainly easter to use. a Cut the sides in two plecés, 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 seen enino tar a ay

A deer that will welgh about 125°

pounds ‘hog-dressed. .should :

‘provide ‘about -100 pounds ‘of a

meat, 8742 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

game. The | equipment should ‘nelude a sharp hunting. knife, 35 feet, of strong rope, for ‘dragging the-" carcass out of the woods or:

‘roping to the car; a small belt’ axe,: some light muslin ‘sacks,.. ; big‘ enough to hold a. . Quarter of the animal and s some

cae i ing cot a

Winchester’ marketing.

new-rifle._ The Winchester Model 70A, a

‘|. new bolt action centre fire rifle “7° which combines accuracy and’ -- durability with economy, is being -.

marketed by the .Winchester-'

- Western: Division of: Olin :Cor- _ |) poration this year. Designed: - especially for discerning sport-

_ 8men who-are desirous of a bolt. _ -../..-> action -rifle: that~ offers - Win- . |. chester . dependability at a” -“tnoderate price, the new Model.

|) 7084s available in six standard -

candbetter ©

|winchester eo he way you -

‘come. with. tough: butt”. plates, while. the three’ “Magnum calibers each ‘weigh 744°"

twant itm

calibers with 22-inch barrels, and: ‘In three magnum calibers ‘with. » Ad-ineh barrels,

” Despite its lower price, the. new

- firearm incorporates many of the. -

new features that are being in- -

“| troduced into the more expensive _

version of the Mode! 70 rifles in ©

” (972, including the new overall:

appearance of the. Model 70: which Is brought about by con- figuration. and deep etched cut. checkering, °— ;

Among the. other. popular -

|. features of: the “higher: grade -

‘Winchester. bolt: action rifles.

which are also. a ‘part of. the ‘Model. ‘704 “are a Winchester.

Proof: Steel barrel. and action :

“Taade of:-chrome molybdenum:

steel, adjustable rear sights ; and: front sightramp and hood, a rear | sight leaf with white diamond for’. quicker sighting, exclusive three’

‘position safety, an engine-turned-“” ‘bolt and a wide serrated. trigger ’ “which provides more contro) for®

squeezing off accurate shots.. - The stock of the Model 704 is of -’

| dark, solid American walnut-and -

hasa high comb Monte Carlo and ... an stndercut cheek. piece for - quick, .. natural ‘alignment - with :.

either iran:or telescopic’ sights, | __ <The six ‘standard caliber Model”

70A's ¢ach weigh 7% pounds ‘and: ~ composition’

Pounds and. are psinipped with mo rubber recoll pads. a