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 meat pies, but this work 
is rarely done by the producer. 
Boning.*—It is sometimes desirable to dress an extra fancy 
product which retaiis 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. 
. What is the object of fattening? 
. Give three methods of fattening. 
What is flock fattening, and when is it used? 
What is crate fattening? 
To what extent is crate fattening employed? 
. Describe a desirable fattening crate. 
. Discuss in detail methods employed in commercial crate fattening. 
. What is cramming? Give three methods. 
. 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. Lippincott in Iowa Bulletin No, 125. 
DONMARWNH 
