Now you all know why I set up this list - just for my own
purposes.
I have some butchered beaver caudal verts, does anyone have
any handy refs about beaver tail butchery (I have had cut
marks on skulls before but tails is a new one on me). I
know the tail was a source of fat (?) and eaten by monks as
'fish'. Anything else to add.
Please reply on list so people can share info, unless we
get inundated in which case we can review the situation.
jacqui
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Jacqui Mulville,
EH Regional Science Advisor (E. Mids)
Oxford University Museum,
Parks Road, Oxford OX1 3PW
Tel: 01865-272996 Fax: 01865-272970
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