A COMMERCIAL POINT OF VIEW. Up 



The Intestines 



Are boiled, the fat skimmed off, which is sold separate ; 

 the intestines are then minced as food for poultry, and the 

 liquid is used for feeding pigs. 



The Combs and Kidneys 



Are sold to pastry-cooks the first for decorating and 

 the latter for flavoring pies. 



The Head, Neck, and Feet 



Are sold to hotels, restaurants, &c.,for flavoring sauces, 

 or boiled down to make chicken jelly. 



7. THE SYSTEM OF SELLING 



Poultry in France is far preferable to our own, although, 

 in my opinion, it would be still better were poultry sold 

 by weight. However, a farmer or merchant who con- 

 signs poultry to Paris is sure to obtain a true return of 

 whatever they fetched, as he does not rely, as with us, on 

 the honesty of a dealer. 



At the wholesale poultry market, La Vallee, in Paris, 

 where all poultry, dead or alive, is forwarded from all 

 parts of France, there are a number of licensed agents to 

 whom the poultry is consigned, and who sell it by auction 

 to the highest bidder ; this market is a curious scene, and 

 worth seeing, from four till nine in the morning, where 

 thousands of crates, of all descriptions of poultry, are 

 disposed of, and cleared out, before twelve o'clock in 

 the day. 



