REVIEW 421 



24. What is the object of cooling? 



25. How can the birds be shaped? 



26. Describe two methods of dressing broilers for retail or home trade. 



27. Describe the dressing of a roaster for retail trade. 



References. Fattening Poultry, by Alfred R. Lee, U. S. Bureau of Animal 

 Industry Bulletin 140. How to Kill and Bleed Market Poultry, by Pennington 

 and Betts, U. S. Bureau of Chemistry Circular 61. The Comparative Rate 

 of Decomposition in Drawn and Undrawn Market Poultry, by M. E. Penning- 

 ton, U. S. Bureau of Chemistry Circular 70. Practical Suggestions for the 

 Preparation of Frozen and Dried Eggs, by M. E. Pennington, U. S. Bureau 

 of Chemistry Circular 98. Trussing and Boning Chicken for Fancy Trade, 

 by Wm. A. Lippincott, Iowa Bulletin 125. 



