86 POULTBY FATTENING. 



wards, by which means the neck is dislocated just 

 below the junction with the head, and death imme- 

 diately ensues, as aU the large vessels are torn across. 

 The operator must not be nervous, nor yet afraid, but 

 perform the work firmly and expeditiously. Muscular 

 contraction will take place for a few minutes, but if 

 the operation is effective no pain is suffered. To pre- 

 vent the fowl damaging its flesh, as it might easily do 

 if put down, it should be hung up by a cord tied round 

 the legs, and attached to a hook in the ceiling, or it 

 may be held in the hands. It is always better to pluck 

 whilst the fowl is stiU warm, as the. feathers then come 

 out very easily and the skin does not tear. Eegular 

 poulterers start plucking immediately the neck is 

 broken, and there is no cruelty involved, as all sen- 

 sation is at an end, the head being completely severed 

 from the body. It is surprising how rapidly the 

 work of killing and plucking can be accomplished. 

 If the operator allows the head to hang down 

 whilst he is plucking, the blood flows towards the 

 head, and gathers in the neck, without making any 

 mess. 



Unfortunately, in some parts of the country methods 

 of kilhng are employed which cannot but be regarded 

 as cruel. I have seen the birds suspended by a cord 

 tied to their legs, and a transverse cut made in the roof 

 of the mouth, simply severing the veins. In this way 

 they merely bleed to death, and may take two or three 

 hours in doing so. What the sufferings of the birds 

 are can scarcely be imagined, as no vital part is 

 touched. Such a system is to be condemned, and 

 should be abandoned if now in vogue. A similar way 



