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330
"chopping horses." When fences became more common the calves were cut out through a cutting chute or "dodged out" so they could be counted. Some cattlemen now employ a branding chute, where an arrangement for holding the cattle while they are being branded is called a "squeezer" or "snappin' turtle." In branding cattle, a cowboy, after the rope has dragged the animal near the fire, throws him by "tailing" or "flanking." "Flanking" consists in seizing the animal by the skin of the flank opposite the cowboy, with his arm thrown over the animal's back. When the animal jumps with all four feet off the ground, the cowboy, by a jerk, throws it on its side; or he "bulldogs" them by twisting the neck, or "tails" him by giving a sudden jerk on the tail when some of the animal's feet are off the ground. I once saw a cowboy "flank" a calf in such a fashion that he threw him completely on his back with all four feet in the air. "See him sun his moccasins," said another cowboy who stood near. When the flanker and assistants have the animals stretched on the ground they call out "hot iron" or "sharp knife," the brander responding, "Right here with the goods." Ordinarily the brand is put on by stamping with an iron stamp carrying one, two or three letters, and the different brands and marks employed, like "Flying U" and the "Lazy S," are so various as to require a separate paper to give them adequate description. A "running iron" is a branding iron made of a straight piece of iron with a curve at one end. This end is heated red hot and the branding artist is thus enabled to "run" any letter he wishes to put on the side of the animal. Some .of the terms used in marking are "crop," "under bit," "over bit," "half crop," "split," "over slope," "under slope," etc. A "jingle bob" is to split the ear to the head and let the pieces flap. A jug handled "dewlap" is a cut in the fleshy part of the throat, also used sometimes as a mark of distinction. Roping a cow is sometimes referred to as "putting your string on