FARMERS' COLUMN.

Taihape Daily Times, Volume 7, Issue 142, 18 February 1915, Page 2

FARMERS' COLUMN.

HIDES. | (JURE AND TREATMENT. Anyone who visits the peiiodlcali sales*of hides at the various centres) cannot be otherwise than impressed ■ at the careless manner in which a big j proportion ot hides are marketed. In j the course of a bulletin, Mr E. J. Shelton, the butchering expert attached to the Ha-wkesbury Agricultural College, makes some valuable suggestions to farmers upon the subject of the proper caring for hides. TRADE NAMES. When a calf Is born prematurely, or Is skinned whilst very young, the skin is called a “bobby.” A skin from 7 to 161 b is called a calf-skin. A skin from 16 to 301 b is called a kip. A skin from 30 to 401 b is called light leather. A skin from 40 to 701 b is called a medium leather. A skin from 70 to 1001 b is called a heavy leather. The skin from a sheep (with wool removed) is called a “pelt.” CLASSIFICATION FOR MARKET. In marketing, hides should be classified as follows: Butchers’ hides, ordinary butchers’ and farm hides, bull hides, yearling hides, horse hides, calf-skins. DEFECTS. Amongst the various causes accounting for the reduction in price of gome hides over others may be mentioned:

1. Bad Flaying, or Skinning: The Importance of good flaying cannot be too strongly emphasised. Hides free from cuts or “scores” are worth id

to Id per lb more—equal in the case of average-weight- hides to 3/ or 4/

more per hide —as compared with those severely cut or scored. Scores are particularly objectionable. A "score” is a cut in the hide sufficiently deep to injure the grain of the leather, though net deep enough to be classified as a cut, which is the hole caused by a knife, a rip from a horn, etc. Cuts in the hide have to be cut out before tanning, thus reducing the size of the piece, while scores show plainly in the cured and tanned product. Scores, through being filled with salt, blood, etc., during curing; are often not noticed till the leather is tanned, hence the particular objection. Fat and flesh left on the hide also reduce its value. Rips and bruises in the bide, often caused by bad droving, dogging, and otherwise injuring the cattle when yarding, trucking; etc., are accountable for much loss.

2. Uncleanliness: This also causes a decline in value, and it is advised to wash the hide (flesh side) with warm water before salting, Blood on the hide decomposes rapidly, particularly in warm climates, and causes a “slippine,ss” in the hide, which is described later. Washing the hide may seem a theoretical idea, and too much trouble, but the increased price realised for good, clean hides in comparison with faulty ones will amply repay the extra labour. Before “bibling” (described later), sweep of all surplus salt and dirt. This, if left on, only increases the freight in transit to market, and i s of no value.

3. Bad Branding: Branding on the more valuable pari, of the hide rump, hind leg, ribs, shoulder, etc., reduces the value in comparison with those branded on the cheeks; and t hough there are many reasons, from the drovers’ standpoint, why rump-branding is the most useful, for the tanners’ requirements, cheek-branding is certainly the best.

4. “Slippiness”; This condition spoils the hair (which, of course, is re moved during process of tanning, and

forms a separate product), and makes the grain o fthe finished article very much weaker and of less value. ‘Slippy” hides are at times unsaleable, and under this heading comes hides that have been flayed whilst wet, and have not been sufficiently cared for and salted; those from cattle that have been dead for some time; those that have been killed or seriously injured (bruised, etc.) whilst in the trucks en route for market; and those from cattle that have become bogged in halfdry water-holes, have died there, and have sweated in the sun for some time prior to flaying. Hides that ha\e been stacked before the animal heat has been allowed to escape often got soft and “slippy,” and a “slippy” hide in a consignment makes the buyer particularly cautious.

DRYING. After flaying, the hide should be spread out, flesh side up, and allowed to cool. Let the hide lie until the animal heat has gone before salting. See that the trimming has been completed before salting. TO TRIM A HIDE. The following are the steps in properly trimming a hide: — 1. Forelegs to be taken off above the knees, V-shaped inwards. 2. Hindlegs at second joint or "hock,” V-shaped inwards. No “pockets” (the portion of the hide covering the knee and hock) to be left, 3. Tail to be cut off within two inches of the body. A. Forehead, ears, lips, udders, etc., to come off.

5. Cheeks to he rounded off. tj. All useless long pieces on any part of the hide to be cut off. 7, All flesh and fat to be removed.

S. The hide (hair side) to be swept clean, and all accumulations of dung, etc., removed.

9. Flesh side to be washed with warm water to remove blood, etc., before salting. .10. After the salting process is complete, the hide to be swept as clean as possible to remove all salt and foreign matter.

Skins from yearlings and calves do not need severe trimming. CUBING. Salt evenly all over, using ordinary coarse salt. Tjiere is no necessity for the salt to be very finely ground, as it is more expensive; though, on the other hand, large lumps are more or less oPoctionable, and may make nasty pockets in the hide during the curing process. Special care must be exercised to see that every part of the hide is exposed to the action of the salt. All tiic points should be flattened and thoroughly salted. Perhaps the best way to cure small lots of hides is as follows.:- 1 -

Place.the hides on the floor; ;allow to cool; then salt-evenly, paying particular attention to the points, sides, neck, etc. Leave for six hours to thoroughly cool; then fold each hide in halves, head to tail, and lay them on top of one another, sprinkling a little salt on the hair side next to the points and neck. By this means the flesh side does not come into contact with dirt and blood on the hair side. They should be left folded for seven to ten days. Calfskins, yearlings, and horse hides should be salted in a similar manner.

About 121 b to ISlb of salt (according to the age of the hide), at a cost of, say, 101 b for fld, is necessary for curing average hides, and it is better to use too much rather than too little.

At the completion of the salting or “curing," the hides must be taken up, swept clean, and any further trimming clone S 3 required, If wet, they should be allowed to dry somewhat before “bibling, which is the trade name for rolling or folding the hides. TO FOLD A HIDE. As the hide lies flat on the ground pass round and turn in all edges. Xow turn in half of each side length ways towards the centre, then place one side upon the other; now fold both, ends i wards the middle; and finally fold o> roll one on top of the other, and securely tie with rope nr lashing. Tlie hide market regulations are very stringent, and everything possible must be done to ensure putting the artlct? before the buyer in the best possible manner.