Carcass

“ Scarcely has the choked wretch breathed her last sigh than she is covered with myriads of the microscopic reptiles,—the greedy and horrible vermin of the mud. The carcass floats for a moment, balances for a moment, and then sinks slowly, horizontally, the feet lower than the head, and between the double waters begins to follow the current of the land. Sometimes the dead corpse turns, and its pale face is before the Schoolmaster. Then the spectre fixes on him glaringly its two blue, glassy, and opaque eyes ”

“ They remain by the carcass for many days, rubbed from head to foot with stinking blubber, gorged to repletion with putrid meat, out of temper from indigestion, and therefore engaged iu constant frays, suffering from a cutaneous disorder by high feeding, and altogether a disgusting spectacle. There is no sight in the world more revolting than to see a young and gracefully-formed native girl stepping out of the carcass of a putrid whale."—North-West and Western Australia, vol. ”

“ And if a dead Carcass hath life, and such a temperature of motions as belong to its own life, then there is no question, but these motions may move sometimes irregularly in a dead Carcass as well, as in any other Creature; and since health and diseases are nothing else but the regularity or irregularity of sensitive corporeal Motions, a dead Carcass having Irregular motions, may be said as well to have diseases, as a living body, as they name it, although it is no proper or usual term for other Creatures, but onely for Animals. ”

“ It should be stated that the much smaller percentage of offal parts, and the corresponding larger percentage of carcass, in the pigs, is partly to be attributed to the head and legs being included with the carcass of the pigs, while they are reckoned as offal parts in oxen and sheep. With sheep there was a rapid decrease in the percentage of offal parts as the animals fattened, while the percentage of carcass increased from 53·4 in the store condition to 64*1 in the very fat condition. ”

“ He soon bleeds to death, when, in an incredibly short space of time for such a performance, the carcass is flayed and quartered, and the meat is either roasting before the fire or simmering in the stew-pan. ”

“ Carcass, Carcase, kär′kas, n. a dead body or corpse, no longer used of the human body: the framework of anything: a ruin: a kind of bombshell. [Fr. carcasse, a skeleton (It. carcasso, a quiver) , prob. from Late Gr. tarkasion, which is perh. the Pers. tarkash, a quiver.]
Carcinology, kär-si-nol′ō-ji, n. that department of zoology which treats of crabs and other crustaceans.—adj. Carcinolog′ical.—n. Carcinol′ogist. [Gr. karkinos, a crab, logia-legein, to speak.] ”

“ The poor fellow would very probably have been dismembered, had not our heroic and shark-defying Snollygoster jumped overboard, with a knife, and severed the lashings by which he was held to the carcass. The latter immediately disappeared, followed by a great whirlpool of brine. Had the man not been caught, he would have been dragged down many fathoms below the sea; had his feet not been released from the weight of the carcass in time, he would very probably have been disjointed and slain with horrible agonies. ”

“ We had all now to hurry back to the carcass before the Wagogo could find it; but, though this precaution was quickly taken, still, before the tough skin of the beast could be cut through, the Wagogo began assembling like vultures, and fighting with my men. A more savage, filthy, disgusting, but at the same time grotesque, scene than that which followed cannot be described. All fell to work with swords, spears, knives, and hatchets, cutting and slashing, thumping and bawling, fighting and tearing, up to their knees in filth and blood in the middle of the carcass. ”

“ With respect to the carcass, these harassing journeys, occupying one-quarter of the year, tend to destroy all possibility of fattening, or any tendency toward it, and the form and the constitution of the flock are deteriorated, and the lives of many sacrificed. ”

“ The paunch is attached to the back at the left side and may be torn loose. Let it roll on the ground and cut off or draw off the 179 gullet. The carcass at this point is shown in Fig. 11. Now raise the carcass a little higher and take out the liver, having first removed the gall bladder. Now remove the diaphragm, lungs, the heart, and finish skinning over the shoulders, forearms and neck, as shown in Fig. 12. Sponge all the dirt and blood off with a cloth, split the carcass in halves, using a saw, cleaver or sharp ax, wash out the inside of the chest cavity and wipe it dry. ”

“ There, about a foot below the water, lay one drowned man and half the body of another, who had evidently been cut in twain by a twenty-four pound shot at the stomach, leaving only a few revolting shreds of entrails dangling beneath the carcass. The other corpse was a large, burly, fat man, wrapped in a black cassock, with a knotted rope to confine it at the midriff, and around his thick bare neck was a string of black beads, holding a gold and ebony crucifix, pendent in the water. ”

“ The carcass of a dead animal, thrown into a river or pond, and confined there, so as not to be borne off bodily, gradually wastes away, and, in a longer or shorter time, the main part of the carcass has disappeared. ”

“ As they approach the small in unrolling the blanket piece, it comes harder and harder, for the forward end of the carcass has no support except the strip of blubber to which the hook of the cutting-falls is fast, and the raw, red shoulders hang low in the water, so that it is hard to turn them over. When the small is reached, therefore, the carcass is cut clean through, and the forward end sent adrift, accompanied by the shoal of silent sharks and the swarming seabirds. ”

“ The carcass is towed on shore and rolled up the beach, when preparations are made for a grand feast. The flesh is cut through to the ribs in thin strips, each with its share of skin and blubber, then the tail is removed and sliced with a sharp shell as we would a round of beef. The blubber is esteemed the most delicate part; but even the skin is eaten, although it requires much cooking in the oven.
(*Footnote. A slender, branchless, cylindrical, articulated seaweed, of a very pale green colour, was pointed out to me by a native as being the favourite food of the dugong.) ”

“ Great flocks of urubus, or vultures, had smelled the carcass and were circling above our heads waiting for their share of the spoils. Each man had his section to work on, using a wooden club and his machete. The snake had been laid on its belly and it was split open, following the spinal column throughout its length, the ventral part being far too hard and unyielding. About two o'clock in the afternoon we had the work finished and the carcass was thrown into the river, where it was instantly set upon by the vigilant piranhas and alligators. ”

“ The carcass should not be cut open but buried in the hide, or if the latter is preserved it should be treated with a chloride of lime solution. If a carcass is opened for scientific purposes, great care must be taken to avoid the distribution of the bacillus in soil appropriate to its preservation. The meat should not be preserved for human consumption unless it has been cooked under pressure at a temperature of 240° F. The object is not to destroy any poison which would be fatal to man, but rather to prevent the spread of the spores on new soil and the extension of the area of infection. ”

“ Therefore, if the carcass of an animal affected with local tuberculosis is to be passed into consumption it should be plainly marked as the flesh of a tuberculosed animal,—not only the carcass as a whole, but every piece thereof that is introduced into consumption directly or after canning or mincing. The consumer is thus left free to choose for himself whether to eat such meat or not. There is a universal agreement among hygienists and veterinarians [14] that where tuberculosis is generalized, that is, has affected practically all the organs of the body, the carcasses should be condemned. ”

“ The sheets of fat which are found lining the back of the animal furnishes a variety known as leaf lard. All parts of the fat of the animal not used in the meats themselves may be used in the manufacture of lard. In the preparation of the carcass, the parts cut off in trimming the pieces and containing fat are sent to the rendering tank. The leaf lard is also removed by tearing it off from the back of the animal, and the intestinal fat is separated from the viscera in like manner. There is probably no question of wholesomeness between the lards made from different parts of the carcass. ”

“ When the joints of the wings and legs are met, break them back and proceed to free the meat from the carcass. When one side is free, turn the fowl and do the same on the other side. The skin is drawn tightly over the breast-bone, and care must be used to detach it without piercing the skin. When the meat is free from the carcass, remove the bones from the legs and wings, turning the meat down or inside out, as the bones are exposed, and using care not to break the skin at the joints. The end bones of the wings cannot be removed, and the whole end joint may be cut off or left as it is. ”

“ One day, having skinned a large male ostrich, I had the discarded carcass (not eaten by the natives because its throat had not been cut, as their Mohammedan religion demands) drawn about forty yards away from the camp. At dusk a single Hyena came to the carcass and, to the astonishment of all, commenced to pull it farther [246] away so that it might enjoy the feast out of danger of its enemies. It had taken no less than four strong men to drag the same carcass, by aid of ropes, from camp to the position it occupied—a task this single Hyena was capable of. ”

“ The carcass may be carried a great distance under the water, reappearing at the surface miles away, where it furnishes a providential feast to the native inhabitants on the banks, who call down ironical blessings upon the infallible rifle of the white man. ”

“ Since an inexperienced person will take 2 to 3 hours to complete the slaughter operation, care should be taken to avoid long exposure of the carcass to high temperatures. During cold weather of less than 30° F, the animal can be slaughtered at any time, because spoilage bacteria do not grow rapidly at cold temperatures. During periods of extremely cold weather, avoid letting the carcass freeze immediately after slaughter because the meat will be less tender than if it is permitted to chill without freezing. ”

“ If it be, then a dead Carcass might be said to have a disease, as well as a living body; and the Ægyptians knew a soveraign remedy against this disease, which would keep a dead Carcass intire and undissolved many ages; but as I said above, a dead Carcass is not that which it was being a living Animal, wherefore their effects cannot be the same, having not the same causes. Next, your Author is pleased to call, with Hippocrates, Nature the onely Physicianess of Diseases. ”

“ Most of the animals which die or are killed are towed out to sea and there sunk, either by the firing of bullets into the carcass or by stones fastened to their legs. Many carcasses are, however, in spite of all precautions, washed ashore, causing great unpleasantness to all near who are living dug into the cliff-side. One such decaying carcass this morning, lying on the water’s edge half submerged, aroused the ire of a Staff Officer, who immediately strafed the officer living in the cliff-side nearest to the place where it lay. ”

“ When the carcass is raised to a convenient height, skin the hide over the thigh, rump and hips. While in this position, it is well to loosen the rectum and small intestines and allow them to drop down over the paunch. The fat lining, the pelvis and the kidney fat should not be disturbed nor mutilated. The intestines may be separated from the liver to which they are attached by the use of a knife. ”

“ If it be claimed that there are certain diseases which are local only in character and which do not affect the wholesomeness of the whole carcass, special provisions can be made for this kind of meat. If admitted into consumption at all, it should be under a permanent label or tag by which the intended consumer would be informed of the character of the contents of the package.
There is a reasonable doubt respecting the suitability for human food of carcasses of animals afflicted in a moderate degree with tuberculosis, pleuro-pneumonia, lumpy jaw, or other contagious or epidemic diseases. ”

“ There is far too much of this scoring practised in Scotland, which prevents the pieces from retaining—which [195] they should, as nearly as possible—their natural appearance.
In cutting up a carcass of beef the London butcher displays great expertness; he not only discriminates between the qualities of its different parts, but can cut out any piece to gratify the taste of his customers. In this way he makes the best use of the carcass and realizes the largest value for it, while he gratifies the taste of every grade of customers. ”

“ When the pelts of the deer or other large animals have been taken from the carcass they are allowed to dry with the adherent flesh, fat, and ligaments until a convenient opportunity occurs to remove those portions from the skin, which must be moistened to permit them to be more readily scraped off. ”

“ All the internal organs and the dressed carcass should be examined carefully for any abnormalities or conditions that might affect the fitness of the meat for food. Usually, a meat inspector or graduate veterinarian is the only person qualified to do this, but under farm conditions it becomes necessary for you to look for the obvious signs of disease or damage. If any part of the viscera or carcass is questionable, you should obtain expert advice. ”