Survival Manual: Chpt 8 - Food Procurement (part 2)
KILLING DEVICES
8-50. There are several killing devices that you can construct to help you obtain small game to help you survive. The rabbit stick, the spear, the bow and arrow, and the sling are such devices.
RABBIT STICK
8-51. One of the simplest and most effective killing devices is a stout stick as long as your arm, from fingertip to shoulder, called a "rabbit stick." You can throw it either overhand or sidearm and with considerable force. It is best thrown so that it flies sideways, increasing the chance of hitting the target. It is very effective against small game that stops and freezes as a defense.
SPEAR
8-52. You can make a spear to kill small game and to fish. Jab with the spear—do not throw it. [Paragraph 8-67] explains spearfishing.
BOW AND ARROW
<a name="para8-53"></a>8-53. A good bow is the result of many hours of work. You can construct a suitable short-term bow fairly easily. When it loses its spring or breaks, you can replace it. Select a hardwood stick about 1 meter (3 feet) long that is free of knots or limbs. Carefully scrape the large end down until it has the same pull as the small end. Careful examination will show the natural curve of the stick. Always scrape from the side that faces you, or the bow will break the first time you pull it. Dead, dry wood is preferable to green wood. To increase the pull, lash a second bow to the first, front to front, forming an "X" when viewed from the side. Attach the tips of the bows with cordage and only use a bowstring on one bow.
8-54. Select arrows from the straightest dry sticks available. The arrows should be about half as long as the bow. Scrape each shaft smooth all around. You will probably have to straighten the shaft. You can bend an arrow straight by heating the shaft over hot coals. Do not allow the shaft to scorch or burn. Hold the shaft straight until it cools.
8-55. You can make arrowheads from bone, glass, metal, or pieces of rock. You can also sharpen and fire-harden the end of the shaft. Fire hardening is actually a misnomer. To fire-harden wood, hold it over hot coals or plunge it deep under the coals in the ashes, being careful not to burn or scorch the wood. The purpose of fire hardening is to harden the wood by drying the moisture out of it.
8-56. You must notch the ends of the arrows for the bowstring. Cut or file the notch; do not split it. Fletching (adding feathers to the notched end of an arrow) improves the arrow's flight characteristics. Fletching is recommended but not necessary on a field-expedient arrow.
SLING
8-57. You can make a sling by tying two pieces of cordage, each about 60 centimeters (24 inches) long, at opposite ends of a palm-sized piece of leather or cloth. Place a rock in the cloth and wrap one cord around your middle finger and hold in your palm. Hold the other cord between your forefinger and thumb. To throw the rock, spin the sling several times in a circle and release the cord between your thumb and forefinger. Practice to gain proficiency. The sling is very effective against small game.
FISHING DEVICES
8-58. You can make your own fishhooks, nets, and traps. The paragraphs below discuss several methods to obtain fish.
IMPROVISED FISHHOOKS
8-59. You can make field-expedient fishhooks from pins, needles, wire, small nails, or any piece of metal. You can also use wood, bone, coconut shell, thorns, flint, seashell, or tortoise shell. You can also make fishhooks from any combination of these items [Figure 8-18].
8-60. To make a wooden hook, cut a piece of hardwood about 2.5 centimeters (1 inch) long and about 6 millimeters (1/4 inch) in diameter to form the shank. Cut a notch in one end in which to place the point. Place the point (piece of bone, wire, nail) in the notch. Hold the point in the notch and tie securely so that it does not move out of position. This is a fairly large hook. To make smaller hooks, use smaller material.
8-61. A gorge or skewer is a small shaft of wood, bone, metal, or other material. It is sharp on both ends and notched in the middle where you tie cordage. Bait the gorge by placing a piece of bait on it lengthwise. When the fish swallows the bait, it also swallows the gorge. If you are tending the fishing line when the fish bites, do not attempt to pull on the line to set the hook as you would with a conventional hook. Allow the fish to swallow the bait to get the gorge as far down its throat before the gorge sets itself.
STAKEOUT
8-62. A stakeout is a fishing device you can use in a hostile environment [Figure 8-19]. To construct a stakeout, drive two supple saplings into the bottom of the lake, pond, or stream with their tops just below the water surface. Tie a cord between them just slightly below the surface. Tie two short cords with hooks or gorges to this cord, ensuring that they cannot wrap around the poles or each other. They should also not slip along the long cord. Bait the hooks or gorges.
GILL NET
8-63. If a gill net is not available, you can make one using parachute suspension line or similar material [Figure 8-20]. Remove the core lines from the suspension line and tie the casing between two trees. Attach several core lines to the casing by doubling them over and tying them with prusik knots or girth hitches. These lines should be six times the desired depth of the net (for example, a 6-foot [180-centimeter] piece of string girth-hitched over the casing will give you two 3-foot [90-centimeter] pieces, which after completing the net, will provide a 1-foot [30-centimeter] deep net). The length of the desired net and the size of the mesh determine the number of core lines used and the space between them. The recommended size of the spaces in the net mesh is about 1 inch (2.5 centimeters) square. Starting at one end of the casing, tie the second and the third core lines together using an overhand knot. Then tie the fourth and fifth, sixth and seventh, and so on, until you reach the last core line. You should now have all core lines tied in pairs with a single core line hanging at each end. Start the second row with the first core line, tie it to the second, the third to the fourth, and so on.
8-64. To keep the rows even and to regulate the size of the mesh, tie a guideline to the trees. Position the guideline on the opposite side of the net you are working on. Move the guideline down after completing each row. The lines will always hang in pairs and you always tie a cord from one pair to a cord from an adjoining pair. Continue tying rows until the net is the desired width. Thread a suspension line casing along the bottom of the net to strengthen it. Use the gill net as shown in [Figure 8-21]. Angling the gill net will help to reduce the amount of debris that may accumulate in the net. Be sure to check it frequently.
FISH TRAPS
8-65. You may trap fish using several methods [Figure 8-22]. Fish baskets are one method. You construct them by lashing several sticks together with vines into a funnel shape. You close the top, leaving a hole large enough for the fish to swim through.
8-66. You can also use traps to catch saltwater fish, as schools regularly approach the shore with the incoming tide and often move parallel to the shore. Pick a location at high tide and build the trap at low tide. On rocky shores, use natural rock pools. On coral islands, use natural pools on the surface of reefs by blocking the openings as the tide recedes. On sandy shores, use sandbars and the ditches they enclose. Build the trap as a low stone wall extending outward into the water and forming an angle with the shore.
SPEARFISHING
<a name="para8-67"></a>8-67. If you are near shallow water (about waist deep) where the fish are large and plentiful, you can spear them. To make a spear, cut a long, straight sapling [Figure 8-23]. Sharpen the end to a point or attach a knife, jagged piece of bone, or sharpened metal. You can also make a spear by splitting the shaft a few inches down from the end and inserting a piece of wood to act as a spreader. You then sharpen the two separated halves to points. To spear fish, find an area where fish either gather or where there is a fish run. Place the spear point into the water and slowly move it toward the fish. Then, with a sudden push, impale the fish on the stream bottom. Do not try to lift the fish with the spear, as it with probably slip off and you will lose it; hold the spear with one hand and grab and hold the fish with the other. Do not throw the spear, especially if the point is a knife. You cannot afford to lose a knife in a survival situation. Be alert to the problems caused by light refraction when looking at objects in the water. You must aim lower than the object, usually at the bottom of the fish, to hit your mark.
CHOP FISHING
8-68. At night, in an area with high fish density, you can use a light to attract fish. Then, armed with a machete or similar weapon, you can gather fish using the back side of the blade to strike them. Do not use the sharp side as you will cut them in two pieces and end up losing some of the fish.
FISH POISON
8-69. Another way to catch fish is by using poison. Poison works quickly. It allows you to remain concealed while it takes effect. It also enables you to catch several fish at one time. When using fish poison, be sure to gather all of the affected fish, because many dead fish floating downstream could arouse suspicion. Some plants that grow in warm regions of the world contain rotenone, a substance that stuns or kills cold-blooded animals but does not harm persons who eat the animals. The best place to use rotenone, or rotenone-producing plants, is in ponds or the headwaters of small streams containing fish. Rotenone works quickly on fish in water 21 degrees C (70 degrees F) or above. The fish rise helplessly to the surface. It works slowly in water 10 to 21 degrees C (50 to 70 degrees F) and is ineffective in water below 10 degrees C (50 degrees F). The following plants, used as indicated, will stun or kill fish:
* Anamirta cocculus [Figure 8-24]. This woody vine grows in southern Asia and on islands of the South Pacific. Crush the bean-shaped seeds and throw them in the water.
* Croton tiglium [Figure 8-24]. This shrub or small tree grows in waste areas on islands of the South Pacific. It bears seeds in three angled capsules. Crush the seeds and throw them into the water.
* Barringtonia [Figure 8-24]. These large trees grow near the sea in Malaya and parts of Polynesia. They bear a fleshy one-seeded fruit. Crush the seeds and bark and throw into the water.
* Derris eliptica [Figure 8-24]. This large genus of tropical shrubs and woody vines is the main source of commercially produced rotenone. Grind the roots into a powder and mix with water. Throw a large quantity of the mixture into the water.
* Duboisia [Figure 8-24]. This shrub grows in Australia and bears white clusters of flowers and berrylike fruit. Crush the plants and throw them into the water.
* Tephrosia [Figure 8-24]. This species of small shrubs, which bears beanlike pods, grows throughout the tropics. Crush or bruise bundles of leaves and stems and throw them into the water.
* Lime. You can get lime from commercial sources and in agricultural areas that use large quantities of it. You may produce your own by burning coral or seashells. Throw the lime into the water.
* Nut husks. Crush green husks from butternuts or black walnuts. Throw the husks into the water.
COOKING AND STORAGE OF FISH AND GAME
8-70. You must know how to prepare fish and game for cooking and storage in a survival situation. Improper cleaning or storage can result in inedible fish or game.
FISH
8-71. Do not eat fish that appears spoiled. Cooking does not ensure that spoiled fish will be edible. Signs of spoilage are—
* Sunken eyes.
* Peculiar odor.
* Suspicious color. (Gills should be red to pink. Scales should be a pronounced shade of gray, not faded.)
* Dents that stay in the fish's flesh after pressed with your thumb.
* Slimy, rather than moist or wet, body.
* Sharp or peppery taste.
8-72. Eating spoiled or rotten fish may cause diarrhea, nausea, cramps, vomiting, itching, paralysis, or a metallic taste in the mouth. These symptoms appear suddenly, 1 to 6 hours after eating. Induce vomiting if symptoms appear.
8-73. Fish spoils quickly after death, especially on a hot day. Prepare fish for eating as soon as possible after catching it. Cut out the gills and the large blood vessels that lie near the spine. Gut fish that are more than 10 centimeters (4 inches) long. Scale or skin the fish.
8-74. You can impale a whole fish on a stick and cook it over an open fire. However, boiling the fish with the skin on is the best way to get the most food value. The fats and oil are under the skin and, by boiling, you can save the juices for broth. You can use any of the methods used to cook plant food to cook fish. Pack fish into a ball of clay and bury it in the coals of a fire until the clay hardens. Break open the clay ball to get to the cooked fish. Fish is done when the meat flakes off. If you plan to keep the fish for later, smoke or fry it. To prepare fish for smoking, cut off the head and remove the backbone.
SNAKES
8-75. To skin a snake, first cut off its head, to include 10 to 15 centimeters (4 to 6 inches) behind the head. This will ensure you remove the venom sac, which is located at the base of the head. Bury the sac to prevent further contact. Then cut the skin down the body 2 to 4 centimeters (1 to 1 1/2 inches). Peel the skin back, then grasp the skin in one hand and the body in the other and pull apart [Figure 8-25]. On large, bulky snakes it may be necessary to slit the belly skin. Cook snakes in the same manner as small game. Remove the entrails and discard. Cut the snake into small sections and boil or roast it.
BIRDS
8-76. After killing the bird, remove its feathers by either plucking or skinning. Remember, skinning removes some of the food value. Open up the body cavity and remove the entrails, saving the craw (in seed-eating birds), heart, and liver. Cut off the feet. Cook by boiling or roasting over a spit. Before cooking scavenger birds, boil them at least 20 minutes to kill parasites.
SKINNING AND BUTCHERING GAME
8-77. Bleed the animal by cutting its throat. If possible, clean the carcass near a stream. Place the carcass belly up and split the hide from throat to tail, cutting around all sexual organs [Figure 8-26]. Remove the musk glands at points A and B to avoid tainting the meat. For smaller mammals, cut the hide around the body and insert two fingers under the hide on both sides of the cut and pull both pieces off [Figure 8-27].
NOTE: When cutting the hide, insert the knife blade under the skin and turn the blade up so that only the hide gets cut. This will also prevent cutting hair and getting it on the meat.
8-78. Remove the entrails from smaller game by splitting the body open and pulling them out with the fingers. Do not forget the chest cavity. For larger game, cut the gullet away from the diaphragm. Roll the entrails out of the body. Cut around the anus, then reach into the lower abdominal cavity, grasp the lower intestine, and pull to remove. Remove the urine bladder by pinching it off and cutting it below the fingers. If you spill urine on the meat, wash it to avoid tainting the meat. Save the heart and liver. Cut these open and inspect for signs of worms or other parasites. Also inspect the liver's color; it could indicate a diseased animal. The liver's surface should be smooth and wet and its color deep red or purple. If the liver appears diseased, discard it. However, a diseased liver does not indicate you cannot eat the muscle tissue.
8-79. Cut along each leg from above the foot to the previously made body cut. Remove the hide by pulling it away from the carcass, cutting the connective tissue where necessary. Cut off the head and feet.
8-80. Cut larger game into manageable pieces. First, slice the muscle tissue connecting the front legs to the body. There are no bones or joints connecting the front legs to the body on four-legged animals. Cut the hindquarters off where they join the body. You must cut around a large bone at the top of the leg and cut to the ball-and-socket hip joint. Cut the ligaments around the joint and bend it back to separate it. Remove the large muscles (the tenderloin or "backstrap") that lie on either side of the spine. Separate the ribs from the backbone. There is less work and less wear on your knife if you break the ribs first, then cut through the breaks.
8-81. Boil large meat pieces or cook them over a spit. You can stew or boil smaller pieces, particularly those that remain attached to bone after the initial butchering, as soup or broth. You can cook body organs such as the heart, liver, pancreas, spleen, and kidneys using the same methods as for muscle meat. You can also cook and eat the brain. Cut the tongue out, skin it, boil it until tender, and eat it.
SMOKING MEAT
8-82. To smoke meat, prepare an enclosure around a fire [Figure 8-28]. Two ponchos snapped together will work. The fire does not need to be big or hot. The intent is to produce smoke and heat, not flame. Do not use resinous wood because its smoke will ruin the meat. Use hardwoods to produce good smoke. The wood should be somewhat green. If it is too dry, soak it. Cut the meat into thin slices, no more than 6 millimeters (about 1/4 inch) thick, and drape them over a framework. Make sure none of the meat touches another piece. Keep the poncho enclosure around the meat to hold the smoke and keep a close watch on the fire. Do not let the fire get too hot. Meat smoked overnight in this manner will last about 1 week. Two days of continuous smoking will preserve the meat for 2 to 4 weeks. Properly smoked meat will look like a dark, curled, brittle stick and you can eat it without further cooking. You can also use a pit to smoke meat [Figure 8-29].
DRYING MEAT
8-83. To preserve meat by drying, cut it into 6-millimeter (1/4-inch) strips with the grain. Hang the meat strips on a rack in a sunny location with good airflow. Keep the strips out of the reach of animals. Cover the strips to keep off blowflies. Allow the meat to dry thoroughly before eating. Properly dried meat will have a dry, crisp texture and will not feel cool to the touch.
OTHER PRESERVATION METHODS
8-84. You can also preserve meats using the freezing or brine and salt methods. In cold climates, you can freeze and keep meat indefinitely. Freezing is not a means of preparing meat. You must still cook it before eating. You can also preserve meat by soaking it thoroughly in a saltwater solution. The solution must cover the meat. You can use salt by itself but make sure you wash off the salt before cooking.
