FATTENING GEESE. 123 



" Before killing a goose, it must be kept without 

 food for at least twelve hours, though fifteen to 

 eighteen hours will do no harm ; this clears the crop 

 of all food, a very necessary point to be attained. 

 Having fasted the goose for the time required, the 

 next part of the business is to kill it as expeditiously 

 as possible. There are two or three ways of accom- 

 plishing this, but the best is by piercing the brain with 

 a knife. Secure the bird's legs with a piece of twine, 

 and then feel for the correct spot at which to insert 

 the knife. At the base of the skxill, and at the point 

 where the head is joined to the neck, will be found a 

 hollow place without any bone to protect it ; here is 

 the vulnerable point. Now hold up the bird by the 

 legs, and with a stick or short piece of wood, give it a 

 smart blow at the back of the head, thereby rendering 

 it unconscious. It must now be laid between the 

 knees, the head being grasped in the left hand, bill 

 down, and neck somewhat bent, so as to get a better 

 chance of finding the base of the skull. This having 

 been done, a sharp-pointed knife is inserted in the 

 hollow place before mentioned, and a quick stab or 

 cut is given. If this is properly done, one of the chief 

 arteries is severed, and the bird quickly bleeds to 

 death ; care being taken that in the meantime it is 

 firmly held, and prevented from throwing the blood 

 over its feathers or the clothes of the operator. As 

 to the time for plucking, that is a matter on which 

 opinions differ, some people preferring to do it at once, 

 whilst others aver that it is better policy to let the bird 

 grow quite cold before it is taken in hand. In the 

 former ease the feathers will be found to come out 



