Just wanted to remind all about the publications by myself and others in
the ICAZ newsletter from 2002 and 2003 on the issue of bone cleaning.
The reference for my article is:
Greenfield, Haskel J., Stan Freer and Gregory A. Monks 2002 A technique
for the preparation and preservation of bone specimens. International
Council for Archaeozoology Newsletter 3 (2): 4.
There is a second recipe in the subsequent newsletter by others.
Best
Haskel J. Greenfield, Full Professor
University of Manitoba
Department of Anthropology
Fletcher Argue 435
Winnipeg, MB R3T 5V5, Canada
Home Tel.: 204-489-4962
Office Tel.: 204-474-6332
Office Fax: 204-474-7600
Email: [log in to unmask]
Webpage: http://home.cc.umanitoba.ca/~greenf/
GOD PUT ME ON EARTH TO ACCOMPLISH A CERTAIN NUMBER OF THINGS. RIGHT NOW
I'M SO FAR BEHIND I WILL NEVER DIE!
-----Original Message-----
From: Analysis of animal remains from archaeological sites
[mailto:[log in to unmask]] On Behalf Of Adam Dewbury
Sent: Sunday, January 08, 2006 2:27 PM
To: [log in to unmask]
Subject: Re: [ZOOARCH] bone cleaning
I've had good results preparing several whitetail deer skeletons
(including
a few quite young ones) using a modified boiling technique. Start the
bones
in cold water, bring them up to about 90 C and let them cook for @ two
hours, skimming the fat and scum off the water as the bones are
simmering.
After two hours, change the water, bring the bones back up to 90 C, skim
all fat again, and then let them soak off the heat overnight. I should
mention that I do this in a jacketed kettle which maintains the
temperature
very well, but I'd bet you would get good results wrapping a stockpot in
some insulation after cooking. After the soak most of the flesh and
cartilage comes right off. To degrease the bones, cook them again at a
lower temperature (@ 60 C) with Dawn dish soap, skimming any grease that
rises and changing the water regularly to keep it clean. If you try this
take care to fish out the more delicate bones (scapulae and ribs)early
on
so they don't overcook and get crumbly. Drilling a small hole or two in
the
diaphyses of long bones also helps to liberate the grease. Keeping the
temperature relatively low renders the grease without destroying too
much
collagen. It is also important to keep the water as clean and
grease-free
as possible so the bones don't soak it back up. Prepping skeletons by
cooking them isn't perfect, but it's fairly expedient, economical, and
avoids using hazardous chemicals (like acetone or white gas).
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