Oh yea-- I should point out that the book recomends salting the hide (no mention of borax) .
Wash the hide, scrape the meat/fat off the hide and RUB in salt ( NOT iodized --canning or Kosher salt is good) using one pound of salt per one pound of hide. Fold the hide, flesh side against flesh, roll the hide, and place on inclined surface to allow the juices to drain. After two days brush off the excess salt and repeat. After another two days Brush off the excess salt, and lay out flat in a cool dry place. It will hold for 4 or 5 months waiting for tanning.
AgMD