POULTRY FEEDING AND FATTENING 



153 



Figure 41, proviclerl for the purpose, are tightly 

 attached to the pegs of wood, the head and neck hang- 

 ing down at one end. The whole is then drenched with 

 cold water, and left to set. Sucli a system, although 

 apparently giving great trouhle, is very simple, and 

 brings out all the best qualities of a fowl. These 

 shaping boards can be made veiy cheaply, at the cost 

 of a few cents each, and tlie lady members of any house- 

 hold can make the linen cloths. 



Another system, which is found almost exclusively 

 in the La Bresso district of France, is peculiar to that 

 country, and to it is due the unique shape of La Bresse 



1 — r^-^ 



Fig. 40 FRENCFI SHAPING BOAED 



fowls. Small poultry keepers and great fatteners alike 

 adopt this method. Every fowl, no matter how small 

 its price, is prepared in the following way : For this 

 purpose two cloths are used, the first a piece of fine 

 linen, and the second an oblong piece of coarse linen 

 or canvas. The shape of the former does not matter 

 so much but the latter requires to lie of a certain make. 

 So soon as the fowl is killed it is plucked, and whilst 

 warm, wrapped, first in the fine linen, and then in the 

 coarser material ; the latter is drawn very tightly, either 

 by tapes or cords passed through holes provided for the 

 purpose, or is served up with fine strings. These cloths 



