To preserve a lamb s foot for the purpose of making a whip stock, the whole of the inside of the foot must be taken out. The shank bones should be removed without cutting the skin, but a cut above the hoofs at the back will be necessary in order to finish. If this cannot be followed, cut straight down the back, and remove the bones, but be careful when the hoofs are reached. Knocking the outsides of the hoots with something hard will frequently release the bones. Now dress the insides with a solution of 4 parts of burnt alum to lpart of saltpetre and neatly sew up; then fit in the stock and wrap some string round. When quite dry, remove the string and fix a ferrule. Very often the work is less thoroughly done. The shank bone is merely removed without cutting the skin, and the stock fitted in. The foot is then bent if desired to be curved, and the whole hung up to dry in a draughty place. The tendons and muscles are allowed to dry naturally, but eventually, especially if put in a damp place, the whole becomes offensive.