REVIEW 421 
24. What is the object of cooling? 
25. How can the birds be shaped? 
26. Describe two methods of dressing broilers for retail or home trade. 
27. Describe the dressing of a roaster for retail trade. 
References.—F attening Poultry, by Alfred R. Lee, U.8. Bureau of Animal 
Industry Bulletin 140. How to Kill and Bleed Market Poultry, by Pennington 
and Betts, U. S. Bureau of Chemistry Circular 61. The Comparative Rate 
of Decomposition in Drawn and Undrawn Market Poultry, by M. E. Penning- 
ton, U. 8. Bureau of Chemistry Circular 70. Practical Suggestions for the 
Preparation of Frozen and Dried Eggs, by M. E. Pennington, U. 8. Bureau 
of Chemistry Circular 98. Trussing and Boning Chicken for Fancy Trade, 
by Wm. A. Lippincott, Iowa Bulletin 125. 
