TRUSSING FOWLS. 59 



causes the ribs to give way, and squeezes up the meat in 

 virtually the same manner. In some localities the pressed birds 

 are sewn up tightly in wet cloths after being pressed together 

 as described, the design and effect in both cases being the same- 

 Dead poultry are almost always exhibited "trussed, but 

 not drawn," and should be prepared with absolute simplicity, 

 but with the utmost neatness. Such tricks as gilding the 

 comb and legs (which we have actually seen done) only entail 

 defeat Success rather depends, if the judge knows his 

 business, upon a breast and back really covered with meat, 

 evenly laid on ; a nice, delicate, well-finished skin ; and not too 

 great a size of bone compared with the size of the fowl. The 

 " trussing " cannot be too simple ; as much as will keep the 

 hocks back, and the wings in shape, is all that should be at- 

 tempted ; and this is easily accomplished if the bird has been 

 moulded into shape, and allowed to " set " cold in the French 

 manner. Actual trussing for the spit is not the business of the 

 raiser, since it involves piercing the skin and flesh, and such 

 wounds promote decomposition. This process should, therefore, 

 be deferred till the fowl is on the eve of consumption ; more- 

 over, the precise method differs in different localities, and 

 according to whether the bird is to be roasted or boiled. 



Fowls are easiest plucked at once, whilst still warm, and 

 after carefully singeing the hairs off with a piece of lighted 

 paper, should be scalded by dipping them for just one 

 instant in boiling water. This process will make any decent 

 fowl look plump and nice, and poor ones, of course, ought not 

 to be killed for market purposes. 



With respect to old fowls, in the market they are an 

 abomination ; but at home it is sometimes needful to use them. 

 If so, let them be boiled. Unless very aged, they will then be 

 tolerable eating. Another plan which has been tried with 

 success is to wrap them in vine or other large leaves, and bury 

 them for twelve or more hours in good earth before cooking. 



