58 GENERAL MANAGEMENT OF POULTRY. 



classes broken-down breasts are "disqualified," and thus the 

 eyes of the public are educated to judge of the specimens in an 

 unmutilated state. From this point of view, good classes of 

 dead poultry are even more valuable than those of live birds. 



Breaking the breast-bone is, moreover, quite unnecessary, 

 for art can do as much which is quite legitimate, in regard to 

 this very point. Mr. Christy, who has devoted great attention 

 to the subject, and several times gone to the expense of bringing 

 over French fowls, and even French operators, has pointed out 

 how these latter obtain the same object. 



The fowl being plucked, the hairs carefully singed off with 

 lighted paper, and the gut washed (not drawn), the dresser 

 places his knee against the back, and forcibly compresses the 

 body held by the ribs and breast. Sufficient padding must be 

 used to prevent bruising of the back, if the ordinary clothing 

 is insufficient. This forces the back and upper ribs towards 

 the breast, the ribs bending or giving way in the middle ; and 

 it will be readily understood that the process, carrying with it 

 the contents of the body, forces up the meat at the sides of the 

 breast. The breast is thus also made to look natter than it 

 was ; but it is done by really bringing more meat there, where 

 the carver wants to get as many slices as he can, and is there- 

 fore a gain to all parties. The body would spring back again if 

 allowed, but it is not allowed. The hocks are at once tied 

 together with a piece of string over the breast, the pinions 

 drawn through them, and the bird then placed on a shaping- 

 board, modelled to receive it. In reality this is like a long 

 trough, in which many fowls are closely packed side by side. 

 Wet cloths are then laid on the back, and the fowl is pressed 

 again. More cloths are then applied, cold water is poured 

 over all, and the fowl is kept so twenty-four hours or more, 

 till it is set quite stiff in the shape desired. Another plan 

 adopted is to place the bird on its back upon cloths, and press 

 the breast firmly down with the flat of the right hand, which 



