masterpiece that it deserves to be, it is important that you
follow these instructions. Proper field care is essential to
the quality of your finished mount. Caping the head should
be done by your taxidermist if possible. Get the head and
cape to your taxidermist as soon as possible.
If you are caping the animal yourself, follow these steps:
- DO NOT CUT THE THROAT
- Do not cut the brisket past the front legs
- 6" - 8" behind front legs, cut completely around the
animal. Do not cape it too short! (see pictures below)
- Cut around the knees and cut the inside of legs to
meet your first cut.
- Cut from first cut up the middle of the neck stopping at
the base of the skull.
- Make a "Y" cut from horns to center of neck.
- Skin around horns/antlers.
- When skinning the face, stay as close to the bone as
possible. Be extremely careful around the eyes,
orbitals, nose and lips.
and past the brisket to the stomach area. Short capes can result in
the expense of an additional cape to replace the one that is too
short. It can also result in additional expense due to alterations
needed to salvage the mount.
Also be careful and take your time so you don't make unnecessary
cuts (2nd picture) that will need to be repaired.
Start incision 6" from the end of the chin, and continue to cut
straight down the underside of the animal to the end of the
tail. Split the legs open so the cuts will be symmetrical. This
is very important in rugs.
DO NOT
- STORE IN A PLASTIC BAG OR AIR TIGHT
CONTAINER. Freeze in burlap bag if possible.
- Don't drag the cape.
