92 THE PRACTICAL POULTRY KEEPER. 



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

 as possible like good ones, to the chief advantage of the 

 middleman. It is common 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, that even a good raiser will 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 

 the clubs and gentry of London were to refuse any poultry 

 that has been mutilated, reform will gradually spread. It 

 is here especially that the recent exhibitions of classes for 

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

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

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

 unmutilated state. 



Art can, however, do much which is quite legitimate, 

 in regard to this 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 and " stabbed," 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 under- 

 stood that the process, carrying with it the contents of the 



