How to Measure Forms
A - TIP OF NOSE
B - NECK CIRCUMFERENCE
C - TIP OF NOSE - BASE OF TAIL
D - GIRTH OF BELLY
A - TIP OF NOSE - FRONT CORNER OF EYE
B - CIRCUMFERENCE OF NECK 3" BELOW EARS
C - CIRCUMFERENCE AT EARS
Measure eye to nose prior to skinning, it is best to use calipers to obtain this measurement. Using a tape can vary measurement as much as 1/2".
REHYDRATING & MEASURING A CAPE
To rehydrate a tanned cape, mix a solution of 1 gallon of water to 1/4 lb. of salt to 1/8 tsp. bacteride. Soak the cape in enough water to completely submerge the whole hide. After 1-2 hours of soaking, remove the cape and drain for 15 minutes, then place in a plastic bag and place in a refrigerator for 6-12 hours.
To stretch the cape for mesurement, first stretch the cape for length by grasping the head and brisket and pulling firmly. Grasp the cape directly below both ears and firmly but slowly stretch for width. As you stretch, closely watch the brisket, as the brisket begins to move, stop stretching. Measure directly below the\ ears for the C measurement. Move 3 inches below the ears and again measure across the cape for the B measurement.
Measure the head before skinning, be sure to use calipers to get an accurate eye to nose measuremnt. Rehydrate the tanned skin.
- With the help of another person, stretch the skin for length.
- Stretch for width at the neck, the chest and the belly, increasing the girth measurement.
- Measure the neck by doubling the measurement of the folded neck skin.
- Measure the length (C) DO NOT stretch the skin too much. This is the most important measurement!
- Measure the belly or girth (D) at the widest part, but not at the corners.