153 POULTIfY FEEDING AND FATTEXING 



aiice "with the size of the fowl, is iipoil. In tin?! board, 

 Figure -10, which is usually one inch thick, are driven 

 eight pegs at eqnal distances. When the bird is killed 

 it is quickly plucked, and the head, legs and inner bowel 

 most carefully washed. It is then laid breast down- 

 ward on the board, and the back pressed in with the 

 hand, causing the ribs to crack slightly and loosening 

 the breast muscles. When this is done the fowl does 



, Fig. 39 — ST-iAPED POULTRT (La Bresse) 



not again return to its normal shape, and the meat 

 being forced to the breast of the fowl, gives that flat 

 ■appearance which is so desirable. The hocks have 

 already been tied with the wings through them. When 

 placed in position upon the board the rump and crop 

 are supported by pads of stout paper, or small blocks 

 of wood, covered with cloth, in order to keep the fowl 

 level. A strong linen cloth which is first dipped in 

 milk and is the length of the bird's body, is very 

 tightly drawn over the back, and the eight tapes, 



