LAMELLIROSTRES: _The Ducks, Geese, Swans (and Flamingoes)_.--There are but two points to be spoken of under this head. The first is that all the birds of this order must have their heads skinned through a slit at the back of the head. The other is in regard to cleaning.
All ducks, geese, and swans are very fat, even when they are poorest. Were they otherwise, they could not live on the water as they do. Nearly the whole body is enveloped in a firm, tenacious layer of fat, into which the ends of the body feathers run and take root, and bind the skin itself down so firmly that it really becomes a part of the fatty layer. To remove the skin, you must have a keen knife, and by hard labor slice through the fat as you go. As a general thing, it is slow and tedious work. When you begin, and all the way as you proceed, use plenty of plaster Paris or cornmeal to absorb the free oil, and keep it off the feathers.
After the skin is off the body, and before you turn it right side out, sc.r.a.pe the inside to get the oil off, absorb it with your absorbent material, and sc.r.a.pe it again and again until the grease is practically all off, and you have only the skin remaining. This takes work. There is no royal road to making good duck skins. If you think you can get along all right by overwhelming the grease on the skin with a.r.s.enic and alum, and venture to leave it half cleaned, you will pay the penalty later, and it will serve you right. You cannot cure grease with preservatives. You may fill a fat duck skin half full of a.r.s.enic, and yet the oil will ooze out through the skin on the other side, turning the feathers a dirty yellow color. The dermestes can eat _every feather_, and also the skin itself, from the outside, without getting a morsel of the a.r.s.enic. The fat simply acts as an impervious wall between the poison and the skin. Clean a duck skin thoroughly or else throw it away. It used to be a common thing to see duck skins with the breast feathers a solid ma.s.s of nasty yellow grease from the oil that had run out from the opening cut, but such specimens are becoming rare now.
If the feathers get soiled with grease, blood and dirt, wash the plumage with clean turpentine and a soft tooth-brush, apply an abundance of plaster Paris, rub it into the feathers, and immediately beat it out with a supple switch, or piece of stiff wire of proper size. If you have not these materials, wash the feathers with warm water and a little soap, and dry as best you can, according to what you have. Manipulate the feathers while they are drying and they will come out soft and fluffy as in life; but if left to dry without this, they will remain in a bedraggled, soaked, and stringy condition. This subject will be fully considered in a separate chapter (XXV.).
In making up the skin of a duck or goose, a piece of wire must be put into the neck, with the tow or other filling wrapped around it, or failing that, the neck filling must be wrapped around a small stick, the upper end of which is to be thrust forcibly into the skull. The head is large and heavy, and the neck is very small, so small that the skin will break in two if there is not a wire or stick run through the body and neck into the head to support the latter when the skin is being handled. The feet of all web-footed birds should be spread while drying.
ALECTORIDES: _The Cranes and Herodiones_.--There is but little to add in regard to birds of either of these orders. The cranes require a slit in the skin at the back of the head, but the herons do not. The necks of the latter are very often filled too full in making up a skin, and the neck filling is often made round, whereas it should always be _flat_, like the actual neck of the heron or bittern. It is not necessary to remove the tendons from the legs of the small herons, ibises, etc., but the legs should always be bent up and the feet disposed of on the body. The feet and legs of all the above must be treated to a coat of thin a.r.s.enical soap, for the benefit of insect pests.
CHAPTER VIII.
COLLECTING REPTILES.
OPHIDIae: _Serpents_.--All the small and medium-sized serpents should be preserved entire in good, clean, ninety-five per cent alcohol, diluted with one-half its own bulk of water. If the spirits is not as strong as ninety-five per cent., then dilute with one-third water instead of one-half. There should be from two to four incisions made along the median line of the belly, each one a few inches in length, to make openings through which the spirits can reach the abdominal region. Give the specimen plenty of room until it is thoroughly penetrated with the alcohol.
Large serpents must be measured carefully, slit open underneath in a straight line from the vent up to within six or eight inches of the head, and completely skinned. A dry snake skin is about as good as none at all for mounting. I have seen many, but never yet knew of one being mounted well. By all means preserve all snake skins in spirits, as described above, or in the salt-and-alum bath. By making a head of cork it is quite easy to take both the complete skin and skeleton of a large serpent. If the head is to be mounted with the mouth open, an extra skull must be procured.
LACERTILIA: _The Lizards_.--As with serpents, the small ones should be opened underneath and preserved entire in spirits, while the large ones, if alcohol is scarce, may be skinned in the field, and the skins only put into the spirit-tank for preservation. In putting up specimens entire, the abdominal opening must be large enough fully to insure the entrance of the liquid into the abdominal cavity, or otherwise the decay of the intestines may cause the epidermis to slip from the outside.
CROCODILIA: _The Crocodiles and Alligators_.--A word in regard to shooting saurians. Go prepared to hunt and kill whatever specimens you require, for the chances are you will not get any save what are brought to bag with your own trusty (or rusty) rifle. To kill a crocodile, proceed as follows: Find where he is in the habit of coming out on the bank for his daily sun-bath; then, at precisely the right time,
"Come where my love lies dreaming."
Sneak up as close to him as you can, get a position so that you can attack him broadside on, and post a couple of natives close by, primed beforehand with instructions to rush forward and grab the scaly monster by the tail as soon as you fire. Estimate the distance carefully, wipe the perspiration out of your eyes, aim at the neck-bone, or the vertebral column anywhere in front of the shoulders, and let drive. If the reptile"s body lies still and his jaws fly wide open, run for him like a quarter horse, for you have hit his spine, and he is your meat if you only get to him in time to lay hold of his tail. Take your rifle along, for you _might_ need it again, particularly if the crocodile is more than ten feet long. If he requires a _coup de grace_, give him another bullet in one of his cervical vertebrae, and the subsequent proceedings will interest him no more.
It is quite a task to skin a ten-foot saurian properly, and to preserve the skin so successfully that none of the scales will slip off when the time comes for the skin to be softened and stuffed. My method, which I have practised successfully with the skins of eleven species of crocodiles and alligators, is as follows: For the sake of science in general, and the taxidermist in particular, measure the crocodile carefully and record the dimensions. Divide the skin along the under side, following the median line from the throat to the tip of the tail, in one long, straight cut.
Beginning at the end of each middle toe, divide the skin along the bottom of the foot and the under side of the leg, up to the point where the leg joins the body, but no farther. Then begin at the edges of the first cut, and skin as far down the sides of the body as possible. When the legs are reached, detach them from the body at hip and shoulder without cutting the skin, and continue on round the body until the backbone is reached and the skin entirely detached. Sever the head from the neck at the first cervical vertebra without cutting the skin. Skin out the tongue and remove the flesh from the palatal apertures and various cavities of the head. Skin each leg by turning the skin wrong side out until the toes are reached. Leave all the bones of each leg attached to each other and to the skin itself at the toes, but cut away the flesh carefully, the same as in skeletonizing.
Remove from the skin as much as possible of the flesh which will be found adhering to it. When the skin is thoroughly clean, immerse it in a strong bath of salt and water, and allow it to remain twenty-four to thirty hours.
Then take it out, rub the inside and the leg bones thoroughly with strong a.r.s.enical soap, after which apply powdered alum liberally over the inner surface, so that not a single spot is missed. Then hang the skin up by the head (no danger of stretching in this case), and allow it to dry in the wind and _shade_. When almost hard and stiff, take it down and fold it up as carefully as if it were a Sunday coat, so that it can be packed in a box of ordinary dimensions.
Of course small crocodiles, and the skins of larger ones not exceeding six feet in length, can best be preserved in alcohol, as already described for lizards. Full instructions for "roughing out" skeletons will be found in Chapter x.x.xVII. I will only add to this paragraph the suggestion that of all the objects that a collector can gather, nothing so well repays in every way the time and labor spent upon them as a few large, well-made, and sufficiently hideous skins of crocodilians. They are at once big, ugly, awe-inspiring, and marketable. The general public is very fond of horrible animals from far-distant countries, and I always gave it crocodiles galore.
CHELONIA: _Turtles_.--Go where you will in the warm regions of the earth, you are almost certain to find representatives of this order. In the tropics the species are very numerous, highly interesting, and often of commercial value. Many a time your own hunger will be appeased by a tender steak of green turtle or loggerhead, or a terrapin stew, or a "soft-sh.e.l.l"
fried in batter, or a peck of terrapin eggs dug out of the sand, fresh and otherwise. The rare and hideous mata-mata of South America will make you a good meal, and afterward bring you in $25 in hard cash. The hawksbill, with the valuable "tortoise sh.e.l.l" upon his back, is "a thing of beauty" and "a joy forever," price, $15. Wherever you go collecting in the tropics or sub-tropics, turtles are your lawful prey.
_How to Kill a Turtle._--Mr. Lucas says the best way is to do it with chloroform, by tying a saturated cloth over the victim"s head, and keeping it there until death ensues. This is undoubtedly the most merciful way, but somehow I never had the chloroform to spare. My plan was to do the killing in a short, sharp, and decisive onslaught with the knife. With a small, sharp saw (a dissecting saw with an adjustable back, for the small specimens), saw through the bridge which unites the sh.e.l.l of the back (carapax) with that of the under surface (plastron) at B, B (Fig. 19); then, with the quickest of work, divide the skin around the plastron, as shown by the dotted line A, A, A, A; with half a dozen quick strokes of the knife detach the plastron from the flesh of the body, and lift it up until the interior of the body is exposed. Except for the sawing through the sh.e.l.l, the rest is but the work of a moment. Now pierce the heart instantly, and cut the neck in two, which ends all pain at once. The only merit of this method of killing is that the victim is disposed of and put beyond the power of pain in about three or four minutes. Very often it is better to make an incision on the dotted line shown immediately behind the foreleg, and through this pierce the heart and lungs.
[Ill.u.s.tration: FIG. 19.--How to Open a Turtle.]
The dotted lines in the figure show all the opening cuts that are necessary. The skin is left attached to the front of the plastron for apparent reasons, but the plastron is turned up and over the head to completely expose the interior. In the case of a sea-turtle, which has the front limbs developed as broad, flat flippers instead of feet, the opening cut must extend on up the leg, quite out to the extremity of the flipper.
The animal"s legs, tail, and neck are now skinned precisely as those of a mammal would be, with the exception that each of these members is detached from the body and pulled inward in order to turn the skin wrong side out.
Of course all flesh is to be removed from the animal, precisely as with a mammal, and unless the skeleton is to be preserved, the shoulder girdles and pelvis may be cut out with the flesh and thrown away.
Having removed all flesh from the entire subject, wash it clean, and if it is not to be preserved in alcohol apply a.r.s.enical soap and alum to the skin, putting some of the latter on the outside as well as inside, and make up the skin otherwise as directed for dry skins of ordinary mammals. The neck, legs, and tail should have the right quant.i.ty of filling to prevent their shrinking and shrivelling up to the point of unsightliness. Remember that the specimen may remain as you preserve it, and be studied for years as a dry skin.
The box turtles are so constructed that when they desire to retire from the world nothing whatever save the hard sh.e.l.l remains exposed. They cannot be opened up as described above. It is necessary to meet their wants by simply sawing a big rectangular section out of the plastron, leaving only a rim remaining, and through the hole thus made the animal can be skinned, and also stuffed when the time comes.
CHAPTER IX.
COLLECTING FISHES.
As to the methods of procuring your fish, I have very little to say. In all my collecting I have never yet seen the time when it did not pay far better to buy fish specimens of professional fishermen than to turn fisherman myself. With an enterprising set of fishermen, much may be done by offering to purchase the strange and curious species that are often unfit for food, and are usually thrown away. Be first in the fish-market when the day"s catch is being landed; be on hand persistently, in season and out of season, and by so doing you will have the first chance to buy the handsome sharks, rays, rhin.o.bati, etc., before they are ruthlessly cut up and sold piecemeal. Mask your enthusiasm; learn to dissemble, and then you will not need to pay more than the ruling market prices, even for the specimens which are of the highest scientific value. In Ceylon I once bought a remarkable shark-ray for three shillings, which I sold again, almost immediately, for $75; but it almost cost me a fit of apoplexy to control my feelings while the bargain was being made. I wanted to give three cheers for _Rhamphobatis ancylostomus_!
FIELD NOTES ON FISHES.--_Colors._--In collecting and preserving fishes, happy is he who can sketch with a pencil, and thrice happy is he to whom the G.o.ds have given the ability to paint in water-colors. If you are blessed with this ability, the correct and _imperative_ thing to do in collecting is to make a good outline sketch of each species, and color it carefully from a perfectly fresh specimen. Then, when the glorious colors of the living fish vanish like magic in the alcohol, or in the air, as the case may be, there is your permanent and indisputable record, a thing of great value to science until a better one is produced. At the National Museum it has for years been the policy of Dr. Goode to have an accurate water-color drawing made by Mr. Schindler of every species of fish, cetacean, and reptile received. The result is a series of exhibition casts in which every detail of color is reproduced with admirable accuracy and life likeness. In preserving your fresh specimens remember that, no matter what you may do, _the colors will fade_, and the more delicate tints will disappear entirely.
_Labels._--For alcoholics the best thing to use is a small bit of pure sheet tin, or else sheet lead, with a number stamped upon it. The next best thing is a parchment tag having the necessary data written upon it with a lead pencil, which is much more permanent in alcohol than any ink.
_Scientific Facts._--Of the many facts the novice should try to ascertain regarding each species, the following are the most important: All the local names; degree of abundance; time when most abundant; whether it is a permanent resident or is migratory; if migratory, the facts relating thereto; its habits; the depth and character of bottom preferred; food; what fishes prey upon them; value as food or for other purposes.
_Methods of Preservation._--In the field, fishes may be collected and preserved in four different ways, according to circ.u.mstances, as follows: 1. Preserved entire in spirits. 2. As skins, preserved in spirits. 3. As skins preserved in brine. 4. As rough skeletons, either preserved dry or in spirits.
For the purposes of scientific study and close investigation, the most valuable fish specimens are those which have been preserved entire in alcohol, or some equally efficient preservative solution. Good alcoholic specimens rank next in scientific value to fishes fresh from their native element. Ordinarily, however, the collector"s resources are limited, and it is necessary for him to preserve only the skins of the large and bulky specimens.
_Tanks for Alcoholics._--For years past the National Museum and United States Fish Commission have used square, box-like tanks, made of copper and lined with tin, each tank having a large round hole in its top, as large as the width of the top will allow, and which is closed tightly by means of a screw cover. These are known as "Aga.s.siz tanks," for the reason that the design originated with Professor Louis Aga.s.siz. They are light, not very costly, easily managed, and are about as nearly perfect for their purpose as anything can be in this world. They are made of three sizes, to hold four, eight, or sixteen gallons. To protect them during shipment a strong pine chest is used, which is provided with wrought-iron handles, hinged cover, hasp, and padlock. The chests are made to contain one sixteen-gallon tank, two of eight gallons, and either three or four four-gallon tanks. The tanks used by the National Museum are made by W.S. Barker, Seventh and D Streets, S.W., Washington, at the following prices, exclusive of the chests; sixteen-gallon tank, $16.50; eight-gallon, $10; four-gallon, $4.25; pine chests, complete, $3 each.
[Ill.u.s.tration: FIG. 20.--Aga.s.siz Tank, for Alcoholics.]
If Aga.s.siz tanks are not obtainable, the next best and the cheapest course is to have some large round cans made of galvanized iron, with tops that can be soldered on when the time comes to ship specimens. Wooden kegs are not of much use in collecting, but both kegs and barrels are good enough to use in transporting collections. Many a time I have helped myself out of a difficulty afield by falling back upon the immortal American kerosene can, holding five square gallons, and which goes to the uttermost parts of the earth.
_Gla.s.s Jars._--In the field I have never found any other sort of a gla.s.s jar half as useful and safe as a common Mason fruit jar, varying in size from pint to half-gallon. They are infinitely superior to gla.s.s-stoppered jars, and far less liable to be broken.
PRESERVING FISHES ENTIRE IN SPIRITS.--Having taken all the notes on a fresh specimen that you desire, the next thing is to wash it thoroughly. But "before washing the fish," says Dr. T. H. Bean, "look it over for external parasites; examine the gills and the inside of the mouth carefully, as these are favorite situations. These parasites often furnish a clue to the migration of the fish; remove them if they can be taken off entire; if not, let them remain, and call attention to their presence in your shipping notes. Preserve the parasites in vials or bottles, and provide them with labels, stating from what fish they came, and in what situation they were found."
Many fishes when taken from the water have the entire body and gills covered with a coat of persistent mucus that can be removed only by determined effort. If you have any alum at hand, you can in a moment make up a pint or quart of alum water, which will cut the mucus instantly, and clear it off. Use a stiff brush--a large tooth-brush is the best thing--in cleaning off this mucus, and do not forget to cleanse the gills thoroughly.
Open the abdominal region of every fish by making a generous cut from the vent straight forward toward the ventral fins. Usually the length of the opening should be equal to about one-fifth of the entire length of the fish. If the fish be a large one, it has always been my practice to open the fleshy interior still farther by working through this cut, and detaching the skin from the flesh as far up each side as possible. This gives the spirits immediate access to the entire ma.s.s of flesh, and the result is very speedy and perfect preservation without any change whatever in the form or weight of the specimen.
Dr. Bean always directs that the viscera be preserved, to a.s.sist in identification, even though it becomes necessary to remove them from large fishes and preserve them in separate jars. When there is no particular reason for their preservation, it is a great advantage to remove them and throw them away. They are--unless of scientific value--an abominable nuisance, and do more to spoil good alcohol than all the rest of the fish.
Fishes that have begun to decompose, and have become offensive, yet are too valuable to throw away, may be disinfected by washing them inside and out with a moderately weak solution of pure carbolic acid and water, or with a solution made by dissolving a tablespoonful of chloride of soda in a pint of water.
For years a very common formula for preservative alcohol has been ninety-five per cent alcohol diluted with one-third of its bulk of water, or, in other words, three parts of alcohol and one of water. If there is any fault to be found with this solution, it is that it is stronger than is really necessary. I have preserved barrels of alcoholic specimens in a solution composed of two parts of proof spirits and one part water, and have never lost a specimen except through leakage. This solution is strong enough to stand considerable deterioration without the loss of its contents.
I have never attempted to collect quant.i.ties of alcoholics without an alcoholometer in constant use. This little instrument costs but a trifle, and affords the only reliable means for testing the strength of alcohol.
Its use enables the collector to exercise economy in the use of his spirits, and get the maximum benefit from it. Therefore I say, buy an alcoholometer at all hazards, and carry it and a suitable test-gla.s.s with your outfit. Test the spirits on your specimens frequently, and you will then run no risks of loss.