SHAPING AND MARKETING. 



gain, and, of course, the look of an article goes a 

 long way in our markets. An important point 

 is that the shaping board should, during warm 

 weather, be in a cool place, otherwise the body 

 heat will to some extent be retained. If that 

 is so, when packed the birds ' sweat/ and early 

 decomposition is induced. 



" The systems of shaping abroad vary con- 

 siderably, but it is not necessary to deal with 

 them here at any length, for the reason that they 

 are scarcely likely to be adopted in this country, 

 and we do not see that there would be any gain 

 in so doing. In Normandy flat single boards 

 are used, about the length and breadth of the 

 fowl to be placed thereon, and these boards are 

 fitted with a row of three or four pegs or nails 

 at either side. With, them are employed pieces 

 of fine linen cloth, fitted with tapes correspond- 

 ing to the pegs referred to. When the bird is 

 plucked it is laid breast downwards upon this 

 board, pads of straw or paper being placed under 

 the crop and below the tail respectively, to keep 

 it level, then the cloth is tied tightly down over 

 the back by fastening the tapes to the pegs. 

 When this is done it is usually soused with 

 cold water, and the cloth is kept damp 

 with milk. The system practically gives the 

 same results as the Sussex method, but the latter 

 is much simpler, though the milk and cloth 

 undoubtedly whiten the flesh and smooth the 

 skin of French fowls. In the La Bresse district 

 a very diflerent method is adopted, and one 

 which is peculiar to that centre. For this pur- 

 pose two cloths are employed. The bird is 

 wrapped in fine linen which is dipped in skim 

 milk, and then is further enveloped in a strong 

 piece of canvas, which is either stitched, or laced 

 up by means of eyelet holes in the canvas. The 

 shape of the cloth is broad at the stern and 

 narrowing gradually to the neck. The feet, 

 legs, and wings are forced into the flesh, and 

 when the bird is taken out of the cloths, if the 

 head were removed it would have the appear- 

 ance of a small sugar loaf rather than a fowl. 

 Here again the effect of the cloth dipped in milk 

 is to whiten and smooth the flesh, whilst the 

 texture of the linen gives a grain to the skin 

 which is very pleasing. In Belgium the shaping. 

 is certainly unique, but it is not to be recom-| 

 mended for that reason. The birds are simply 

 squeezed flat ; and in many cases, were it not 

 for the head and neck, they would not look like 

 fowls at all. 



" This leads us to the consideration of the 

 practice of breaking the breastbone, a system 

 which unfortunately is carried out to a consider- 

 able extent by poulterers in this country. The 

 work is often very carelessly done, and there 



is no need whatever for this breaking of the 

 breastbone, nor does it deceive anyone. Fre- 

 quently, as a result, the meat upon the breast is 

 cracked right across, and in carving falls into 

 two pieces. A fowl which is not sufficiently 

 improved by the system of shaping already 

 described can never be a good fowl, and every- 

 one, both producers and consumers, ought to set 

 their faces rigidly against the system of breaking 

 the breastbone. What appears to be most 

 required in connection with the finer preparation 

 of fowls, is that the system of shaping shall 

 be introduced throughout the country ; and, 

 further, if fatters would take the trouble to 

 wrap their birds in cloths dipped in milk when 

 placing them in the shaping board, it would 

 have a wonderful effect upon the appearance of 

 the specimens. 



" The method of packing varies considerably, 

 and there is no special advantage in one mode 

 over another, provided that certain points be 

 carefully observed. In Sussex the fatters use 

 what are called ' pads ' ; these are made of light 



laths fitted into a frame, and the 

 Packing. inside lined with thin strips of wood. 



These certainly carry the birds 

 firmly, but many fatters prefer baskets or ham- 

 pers, and so long as the packing is well carried 

 out either one or the other is equally satisfactory. 

 The baskets should be lined out with straw or 

 wood wool, and the birds firmly packed therein, 

 so that they will not move about. The package 

 must be completely filled up, otherwise there is 

 great danger of barking or breaking the skin. 

 In many cases producers lose money because 

 they do not carry out this part of the work 

 satisfactorily. 



" In the south-east of England the market- 

 ing of the fowls is organised most completely. 

 At Heathfield, Uckficld, and elsewhere are 

 carriers who regularly visit the fatters, receive 

 the packages, convey them to the station, con- 

 sign them to the salesmen, and in many cases 



receive the money and pay it over 

 Marketing. to the respective senders. At one 



time, before the railway period, 

 ivaggons used to leave every night for London, 

 but now the packages are sent by rail, and 

 usually the cost of cartage and of railway 

 carriage does not exceed one penny per bird. 

 The importance of this industry is recognised 

 by the railway companies, who provide special 

 accommodation for it. Some time ago the rates 

 were raised, but a threat was made that the old 

 carrier system would be again introduced, and 

 as a result prices dropped to their old point. 



" The method of disposal usually followed 

 is to consign these fowls to London salesmen, 



