DRESSING FOR MARKET. 57 



giving a smart jerk of the hand, the other, of course, holding 

 the neck of the fowl And lastly, there is the knife, which 

 we consider, after all, the most merciful plan, as it causes no 

 more pain than that occasioned by the momentary operation 

 itself. We do not advocate cutting the throat ; but having 

 first hung up the bird by the legs, thrust a long, narrow, and 

 sharp-pointed knife, like a long penknife, which is made for 

 the purpose, through the back part of the roof of the mouth up 

 into the brain. Death will be almost instantaneous, which is? 

 too seldom the case when dislocation is employed. The fowls, 

 it is true, often kick and struggle a good deal for some time ; 

 but as they will do this equally after actual decapitation, this 

 must be due to muscular contraction rather than any form of 

 actual life. 



The fowl having been properly bred, properly fed, and 

 killed, the next question is that of dressing for market,; and 

 here again English custom stands much in need of improve- 

 ment, and is against the true interest both of producer and 

 consumer, since it tends to make poor fowls look as nearly as 

 possible like good ones. It is usual to smash down the keel 

 of the breast-bone with a round roller or handle of the knife, 

 making the breast look broad and plump, which is then 

 exposed upwards to tempt the purchaser. It will be obvious, 

 however, that this process cannot make meat ; and the 

 splinters effectually prevent the carver from getting a nice 

 even slice, even from a good fowl. So inveterate is this 

 custom among poulterers, that even a good raiser may find it 

 impolitic to run counter to it all at once it is never wise to 

 be too rash in any reform. But every purchaser of a fowl 

 should, for his or her own sake, insist on an unbroken breast ; 

 and if even the clubs and gentry of London were to refuse any 

 poultry that has been mutilated, reform will gradually spread. 

 It is here esj)ecially that the recent additions to poultry shows 

 of classes for dead fowls may do great good ; for at all such 



