In every sheep there are two bones specially suited for making apple-scoops, and with them only a small amount of trouble is left for the workman. The shank bones of Welsh or othermountain sheep are generally preferred for scoops; they make neater articles. But for larger scoops the shank bones of sheep of the larger breeds come in handy. To clean thebones, boil, say, for from half to three-quarters of an hour; too much boiling is liable to cause the head of the bone to slip off. With a tenon saw or a butcher's meat saw, on the fiat side of the bone, as at A (Fig. 1), make a shallow cut just deep enough to reach to the hollow containing the marrow. Next saw off the lower end of the bone, as at B. All the bone from the middle of the front between A and B has then to be chipped out. For this purpose, use a s-in. gouge, and afterwards a small chisel driven with a mallet; or a knife can be used, but then the work will take much longer. To cut the bone now left remaining to the shape of Fig. 2, use a half-round file. The two sides of the front and the circuit of the point must be brought to a sharp edge, as by these the apple is cut. Whilst the bone is being worked it will be sure to show more or less grease: this can be removed by a rag dipped in whiting, or by a crumpled-up piece of blotting paper. To extract the marrow from the hollow above A (Fig. 1), use a bit of crooked wire and a few small roils of blotting paper. The opening should then be stopped with a neatly-fitting piece of cork, tucked in tightly. To finish, smooth the bone with glasspaper and polish with whiting.

Making a Bone Apple-scoop.