KILLING AND SHAPING. 87 



of killing is to be met with in France, where a pair of 

 scissors is used, with practically the same result, 

 though the out is somewhat deeper. If the fowls are 

 for home consumption, chopping off the head may be 

 resorted to, and this is both speedy and painless, but 

 would be of no use for birds that are intended to be 

 sold. 



In France there is another plan followed, which 

 offers manifest advantages to the inexperienced, and 

 I am glad to say that the system is coming more into 

 vogue in this country. For this purpose a special 

 knife is employed, and that sold by Spratt's Patent 

 for one shilling is all that could be desired. It is 

 fitted with a long, narrow blade, sharpened on both 

 sides. The bird is taken, its legs tied together, and 

 laid upon its back ; the mouth is then opened with the 

 operator's left hand, and the point of the blade in- 

 serted into the slit which will be foimd in the fowl's 

 mouth. One firm, sharp cut is made right along the 

 skull from back to front, piercing the brain most 

 effectually. To do this properly the knife must be 

 forced right through to the back of the skull, and the 

 brain cut along its entire length. The bird should be 

 hung for a few minutes to allow the blood to drain 

 away, when plucking can take place forthwith. If 

 the operation is properly performed death is very 

 speedy, and there is only momentary pain. Care 

 must be taken, however, to cut the brain as described, 

 or the bird's death will be a slow one. A fowl should 

 always be starved from eighteen to twenty-four hours 

 previous to its being killed, else there will be food 

 remaining in the crop, and this will prevent its keep- 



