FINISH AND SHAPING 



157 



Ameriran MeUiods — At tlio Canadian poultry 

 stations the method of sliapini^; is practically the same 

 as the English or Sussex method. When the chickens 

 are plucked they are put on a shaping board. That 

 may be a board about six inches wide, placed against a 

 wall and making with the wall an angle of about ninety 

 degrees. Or it may be a V-shaped trough with that 

 angle. As soon as each chicken is plucked, its legs are 

 placed alongside its breast. The stern of the chicken 



Fig. 43 CHICKEN IN CANADIAN SHAPING BOARD 



is pressed into tlie angle of the shaping board or trough. 

 Each bird is laid in with its breast downward, a glazed 

 brick or other weight is laid on top, another brick is 

 put alongside to keep it in position until the next 

 bird is pressed closely there. After the row is full the 

 chickens are left lying on their breasts with sufficient 

 weight to hold them firmly and crush the breast bones 

 slightly, but not so as to break them. While they are 

 in this position the body is partly drained of the blood 

 which collects in the neck. They are left there to cool 

 and set, and then are packed in crates for shipment. 



