230 Profitable Poultry Keeping. 



account of the movements of the fowls, which continue for 

 some minutes after the neck is broken or cut. These 

 movements are due to muscular irritability, and the bird 

 is not sensible of any pain ; but, if objected to, the body can 

 be put into a basket until after the movements have ceased. 

 We think, however, that this is a feeling soon overcome, and 

 that the best plan is to tie the fowl by the legs, and hang it 

 to a hook in the wall; then break the neck, and make a 

 cut so that the blood can run away. Death can also be 

 caused by cutting the throat, in which case it is imme- 

 diate, or by simply passing a sharp knife through the roof 

 of the mouth to the brain, but the plan we have recom- 

 mended will be found the simplest and most effective in all 

 respects. 



One of the reasons mentioned by us for the great supe- 

 riority of French fowls as seen in the markets, lies in 

 the dressing of the birds after they are killed. The Gallic 

 poulterers have reduced this to the nature of a science, 

 for it is recognized that the method of preparation has 

 much to do with the appearance of the birds, both when 

 offered for sale and when on the table. The fowls are 

 plucked immediately they are killed — not left with the feathers 

 on them, as is too often the case here — and are then 

 laid upon shaping-boards with their backs upward. One 

 of these boards is simply a flat piece of wood, about the 

 same width as the fowl to be placed upon it, having a block 

 at each end, one to support the neck and the other the 

 rump, and thus the bird is kept perfectly level. Great care 

 is taken to see that the bird is manipulated before it gets 

 cold and set, and this is first done by bending in the rib- 

 bones, after which the knee is pressed into the back, the 

 breast forced inwards, and Uie legs fastened over the breast 

 so as to keep it in its place. The fowl is then placed upon 

 the shaping-board back upwards, and a wet linen cloth 



