316 Farm Poultry 



to mar the skin. The bird is placed carefully in 

 the machine so that the "parson's nose" is held 



FIG. 102. A capon as prepared for 

 the English market by use of a 

 "forming machine." From "Fat- 

 tening Fowls," by Cobb. Note de- 

 pression on back made by weighted 

 board. 



straight up against the backboard, the head and 

 neck hanging over the front of the shelf. When 

 the shelf is filled with birds that are tightly packed 

 side by side, a board three or four inches wide is 

 placed on the fowls and heavily weighted. They 

 are left in this position until cold. (See Fig. 102.) 

 The English frequently break down the breast 

 bone of young fowls that are not very fat, in order 

 to give them a plumper appearance. This may 

 be done by grasping the fowl with both hands and 

 pressing with the thumbs on the breast until the 



