167 — 



THE RESULTS OF SLAUGHTERING. 



On November 27th the fowls were slaughtered. Each fowl was 

 weighed, wrapped in a bag to prevent floundering, and killed by 

 severing an artery in the roof of the mouth. The blood was caught 

 in a glass jar. The fowls were then picked and the feathers 

 weighed, after which the bod}- was laid open longitudinally by cut- 

 ting alongside the sternum and through the back bone. When all 

 had been thus prepared they were hung up in groups to be pho- 

 tographed, but the photographs were quite unsatisfactory so far 

 as showing the relative proportions of fat and lean. The accom- 

 panying drawing made from the photograph shows the relative 

 development of an average pair of chickens. Attention is partic- 

 ularly called to the thighs. 



One half of each fowl was tested by cooking for flavor, succu- 

 lence and tenderness. The other half was carefully prepared for 

 chemical analysis by separating the meat from the bones. The 

 flesh was thoroughly mixed and run through a sausage cutter, 

 mixed again, and the process repeated three times. From differ- 

 ent parts of this mixture a large sample was taken, from which 

 the chemist took his samples for analysis. The right tibia of 

 each fowl was tested for strength by placing it across two parallel 

 bars and suspending a wire on its center, on which were placed 

 small weights until the bone gave way. 



Dressed Weight, internal Organs, Etc 



The breaking strain of the right tibia was as follows for the 



hens and chickens of the various lots : 



Average, hens, nitrogenous, 4S. 16 



Average, hens, carbonaceous, 5 I *74 



Average, chickens, nitrogenous 46.64 



Average, chickens, carbonaceous, 31. 18 



