Procure the skins fresh from the butcher the year previous to their being wanted ; clean out the chyle matter, and every other apparent impurity; the inside is then turned outward on a table, and salted ; the skins are then laid, one upon another, with a layer of salt between each, in a deep earthenware vessel, similar to a cream-mug; they are then covered over with salt, and have a lid of slate or flag placed on the top. They are taken out as wanted, about a month previous to being used, and the brine drained from them. They are then spread on a table, and fine salt is powdered on each side. In this state, they are rolled with a paste roller, distended with a splint of wood, and hung up to dry.