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Skunk-How to Kill-When I am trapping skunks I almost always fasten my traps to clogs, then I can get the skunk facing me and the wind right. I use a lance made of tool steel, flattened at one end, one inch long and one half inch wide, diamond shape, blunt point. The whole lance is eight inches long. The other end is flattended slightly for about two inches. When I start over my line I cut a stick abount one inch or so at the big end and five or six feet long. I split the small end about two inches and when I come to a skink in a trap I put the lane in the split in the stick and tie it in with a good string. I then approach the skunk carefully and reach out with the stick until the lance touches the neck, low down, then I give a quick jab and usually it is all over for the skunk. If I do not kill him the first time I keep trying until I do. Can kill eight or nine out of ten in this way and no smell. I ride in on the cars with two or three skunks in my hunting coat and no one is the wiser. If I find a skink in a trap fastened solid and he was caught by a front leg I would kill him with the lance. If he was caught by a hind leg I would throw a good handful of grass over him and then I would go up and fasten a piece of stout string in the ring of the trap and would then pull the stake and back up on the string until I was far enough away, and pull him out, and most likely hit him with a club. The only time I have any trouble with the lance is when the skunk is caught by a hind leg, but this is not often. I do not know of any market for skunk oil but I do not have any trouble in selling all I can get at a good price. I cut the fat off the outside of the skunk, also the skin; this is all I take. I cook it over a slow fire until the oil is all out, stirring most of the time so it will not scorch. I then put it in pint and half-pint bottle and it is ready for sale. I get 25 and 50 cents a bottle. I have caught 20 skunks this fall and got $10 worth of oil, most all sold. When I first started I could not sell more than five or six bottles in a season, but the more I sell the more I can. When putting gin bottles the oil should be strained to get the small pieces of fat out. If it is cooked right it will be white.
Harding, A.R.. 3001 Questions and Answers. Columbus, Oh: A.R. Harding, 1913.
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