This section will cover everything from tanning a pelt, to true taxidermy where an animal is mounted on a frame, to cleaning bones. Taxidermy is a very interesting art form that combines many different disciplines, but with guidance anyone can create amazing pieces that can be used to educate or decorate. I will give this warning though, because taxidermy deals with dead animals, it is incredibly important that you take all necessary precautions. Use protection when dealing with the animal, keep your workbench away from your living space, dispose of all leftovers properly, and make sure you look up the rules in your state about collecting roadkill.
I named this australian shepherd (who is a random character) at the moment while I was creating this picture, as you can hear on the video. His name is Pitagoras. Why? I don’t know, it was… completely random.
Probably this will be sold at the Anthrocon’s art gallery.
This is a compiled list of all the works I’ve posted here thus far. I will attempt to do my best to reblog this periodically with updates, in hopes of making more blog more easily navigated. You’ll find below the links to all my (applicable) posts – arranged alphabetically and by category instead of simply chronologically. Hopeful this will prove helpful!
If possible, look at multiple references. I don’t like to rely on other people’s drawings so I looked at photographs as well as using basic hand proportions that I learned (and posted here) before. I found some sketches of the bones doing this gesture but I also touched my own hand to find out how the bones behave when I bend the thumb and middle fingers.
Oh mighty art god/goddess, how does one draw the great Papyrus because I'm kinda killing myself trying and I really like the way you draw him so
i will be honest, i despised drawing papyrus at first and still do a tiny bit (bones suck to draw in general but especially skulls). but i had to learn! i must love papyrus in every way.
he’s changed since i first tried drawing him but here are my warmups for that one comic with mettaton. my main thought was to make him look as different from sans as possible (without making him too angular) and going from there. almost every piece of papyrus’s face is the opposite of sans’s, which is cool
i dunno if this helps but i hope so! sans is easy enough for me to draw so thinking of papyrus as his foil design-wise made approaching him a little easier. as for parts of him that aren’t his face, i’d say study skeletons and think more about big shapes! both of which i gotta do more of…good thing magical cartoon skeleton monsters leave some room for artistic liberties
Here’s a helpful cosplay tip/tutorial for anyone planning on working with steel boning. I’m currently using white steel for my Farnese pannier and spiral steel for my Farnese corset and a friend suggested I use electrical heat shrink tubing to seal the cut ends of the boning. Websites that sell boning will offer boning tips or plasti-dip to seal the ends, but tips are a pain and plasti-dip can be messy and toxic. I found that heat shrink tubing works super quickly and is incredibly inexpensive.
Step 1) purchase tubing in a diameter that will fit your boning.
Step 2) cut a piece of tubing to cover the end of you boning and leave some extra for trimming.
Step 3) heat the tubing until it conforms to the shape of the boning. I used a heat gun and it went super fast, but I’ve also heard of people using candle flames and lighters.
Step 4) trim the excess tubing so that just a tiny amount extends past the boning.
Step 5) insert your boning into your boning channel and move on to your next piece of boning.
I make bone broth regularly from mostly-clean carcasses I get from the local butcher. You can make broth from pretty much any animal you eat the meat off of (though I do not personally like squirrel or Australian brushtail possum broth).
Take bones (with or without meat, cooked or raw) and crack them or saw them to expose the marrow. This is not required, but will substantially increase the nutritional value of the broth
Simmer for 2-8 hours on the stovetop or in a slow cooker
Strain out solids while broth is hot. Pull any meat off the bones and save for casseroles/enchiladas/tamales/pot pies/etc
Allow to cool at room temperature (if not hot) or in the refrigerator overnight. When cool, skim off the congealed fat
Freeze in meal-sized portions (2c is good for cooking for 2-4 people)
That’s it! The final result should be THICK and gelatinous when cold. This is good, it means you got protein out of the bones and tendons. Longer cooking times result in cloudy broth–this is fine and means that calcium and other minerals are being leached out of the bones (worth the ‘unsightliness’ in my book!)
The leftover bones can be buried or turned into your compost pile–they will slowly leach minerals into the soil, increasing the long-term fertility of your land.
A word of warning: under no circumstances should you make stock from the bones of an animal that lived in the inner city, industrial district, or in an area where there is a concentration of radioactive waste (looking at you Richmond, Washington). Cities have high baseline levels of lead in the soil, which gets into the plants, and then the animals that consume them. Both lead and radioactive potassium accumulate in bones, which can (obviously) be detrimental to your health if you eat them.
INGREDIENTS 2 cups whole wheat flour 1 cup rolled oats 1 tablespoon dried or 2 tablespoons chopped fresh parsley (this helps give doggies fresh breath) ½ cup nonfat dry (powdered) milk ½ teaspoon salt 2 large eggs 1 cup peanut butter ½ cup or more cold water
PREPARATION 1. Preheat the oven to 300°F and lightly grease two baking sheets or line them with parchment paper.
2. Mix together flour, oats, parsley, milk powder, and salt in a medium bowl. Add eggs and peanut butter and stir until the mixture is combined (it will be crumbly). Slowly drizzle water over the dough, stirring as you go. Add just enough water to let the dough come together.
3. Roll the dough out to about ¼” thickness and use a small (about 1.5-inch) dog bone-shaped cutter to cut out biscuits, transferring to the baking sheets as you go. Collect any scraps and re-roll them, repeating until you’ve used all the dough. Note: If you don’t have a dog bone cutter, you can make round dog “cookies” by dropping small (walnut-sized) balls of dough on the baking sheet and flattening to ¼” thick.
4. Bake the biscuits for about 25 to 40 minutes (“cookies” will take longer), or until they’re golden brown and dry and crispy all the way through. Let the biscuits cool on the pans and transfer to a jar when they’re completely cool. Biscuits will keep for several months in a closed container.