124 POULTRY FAT TENINQ. 



much more readily, and the time occupied in plucking 

 thereby very considerably diminished ; but, on the other 

 hand, the skin and flesh being more tender, greater 

 care is required during the operation to prevent the 

 membrane being torn. The usual plan is to leave the 

 head unplucked, and thus let it act as a signboard to 

 tell the nationality of the bird, whether it be a large 

 duck or a small goose. Great care should be taken of 

 the feathers, and these ought to be separated into 

 three lots, the first containing down only, the second 

 small and fine feathers, and the third division strong 

 quills. The latter may be peeled, and the feathers 

 afterwards mixed with those of the second division." 



If the poulterer requires the geese ready trussed, 

 as is not unfrequently the case, the following is the 

 method to be observed : — 



" After plucking the goose, it must be carefully 

 singed, drawn and wiped out with a damp cloth. 

 Then cut off the neck as near the back as can be 

 done, leaving the skin long enough to be drawn over 

 the stump. Next cut off the feet at the first joint, 

 and do the same with the wing pinions. To make 

 the bird look plump, press in the breast-bone, and run 

 a small skewer through the lower part of each wing. 

 Now draw up the legs, and skewer them through the 

 centre, into the body; when this is done, two more 

 small skewers are needed to complete operations by 

 fixing the shank of each leg to the side bones. It is 

 now in proper shape for the spit, the only thing that 

 requires doing being to cut off the vent and make a 

 hole large enough to pass the rump through, in order 

 to keep in the seasoning when served at table, The 



