420 FATTENING, KILLING, AND DRESSING 



passed twice around the whole body, then fasten; this holds them 

 secure while cooking. 



10. Tie a piece of string around the hock joints, leaving them 

 about two inches apart, one on each side of the keel; then bring 

 them down, and fasten securely to the tail. 



11. If desired, immerse the bird in clear cold water for one 

 hour; this will set the muscles firmly. After draining and drying 

 the bird is ready for the customer. 



Fowls are usually cut up for stews or mea,t pies, but this work 

 is rarely done by the producer. 



Boning* It is sometimes desirable to dress an extra fancy 

 product which retails for an exceptionally high price. In such 

 cases it is customary to remove all or most of the bones from the 

 fowl through an opening in front of the shoulder. The flesh is 

 afterward stuffed and roasted like an ordinary roaster; but when 

 serving one can cut right through the entire bird, and get light 

 and dark meat and dressing at one cut. This process is termed 

 " boning," is rather difficult, and requires much practice. 



REVIEW. 



1. What is the object of fattening? 



2. Give three methods of fattening. 



3. What is flock fattening, and when is it used? 



4. What is crate fattening? 



5. To what extent is crate fattening employed? 



6. Describe a desirable fattening crate. 



7. Discuss in detail methods employed in commercial crate fattening. 



8. What is cramming? Give three methods. 



9. Discuss cramming as practised in America. 



10. What is the object in forced feeding? Give essentials. 



11. How does proper killing affect the quality? 



12. Why should the bird be starved before killing? 



13. Give three methods of killing. 



14. How is the neck dislocated? 



15. Describe the process of sticking. 



16. Describe a desirable type of killing knife. 



17. Describe a good method of suspending before killing. 



18. Describe a good method of beheading. 



19. Give two methods of plucking. 



20. Give the advantages of dry picking. 



21. Describe the procedure in dry picking. 



22. Describe the process of scalding poultry. 



23. What four factors should determine whether to dry pick or scald? 



* Method described by W. A. Lippinqott in Iowa Bulletin No. 125. 



