418 FATTENING, KILLING, AND DRESSING 
wholesale channels, it should never be drawn or cut. Experiments 
prove that undrawn poultry decomposes more slowly than does 
poultry which has been wholly or partly drawn. Full-drawn 
poultry—that is, with head and feet removed as well—decomposes 
the more rapidly. Drawing also mars the appearance of the bird 
for display in the markets, and there is greater danger of its be- 
coming fly-blown. The work of dressing is left to the middle 
man to perform, in accordance with the customer’s requirements. 
When plucking for the wholesale market,—for example, broilers, 
roasters, and fowls,—all the feathers are removed except a few 
around the neck just back of the head. In the case of capons, 
the neck, thigh, tail, and wing feathers are left on the bird. This 
is the characteristic capon plucking, and distinguishes them from 
cockerels, for the feathers are left on those parts which show the 
distinctive feminine or capon plumage.. When dressing for the 
home table or a restricted retail trade, it is usually desired that 
the birds be ready for cooking, and the following methods are 
common for broilers and roasters. 
In preparing broilers so they will look attractive for a private 
trade, they should be carefully plucked and the legs and head cut 
off. Then with a heavy knife or cleaver cut each side of the 
entire length of the backbone, severing the ribs. These incisions 
should meet at the neck and just below the vent. It is then pos- 
sible to remove the neck, backbone, and entire intestines with no 
other cutting. In the case of large broilers which are to be halved, 
the breast should also be cut lengthwise in the centre with a 
cleaver or meat saw. The giblets should be cleaned, and accom- 
pany the dressed carcass. 
Preparing roasters.—(Fig. 192) For fine trade proceed as fol- 
lows: Singe the bird after it is cool and thoroughly dry by holding 
it over a flame from burning straw. Be careful not to blacken 
the skin; this is why paper is objectionable. 
1. Remove the shanks and the tough sinews which extend 
through the legs and impair the quality of the drumstick. To 
remove these sinews run a knife down the back of the shank bone, 
between it and the sinews. Place this cut over a hook or big 
nail and pull gradually; in large old. birds it may be necessary to 
place the hook under each sinew, one at a time. The sinew will 
break at the upper end, and can then be removed with the shank, 
leaving the thigh free. 
2. Pull the skin of the neck toward the body and sever the 
