}rAIlKETING TABLE POVLTBY. 14:! 



of France. This is the tinning of fowls, and is due to 

 M. Dupont, a large poultry dealer in that city. The 

 tins are oval and made in different sizes, some con- 

 taining a quarter of a fowl, sold at about Is. ; a half 

 fowl, sold at about 2s. ; and a whole fowl, sold at 4s., 

 these being small-sized birds. Larger specimens are 

 sold at 6 to 8 francs each. The birds are clean 

 plucked, head and feet cut off, and dressed properly. 

 They are then placed into a copper and boiled until 

 nearly cooked, after which they are put into tins 

 and covered with a very clear jelly, which is chiefly 

 extracted from calves' feet. This hardens in about 

 twenty-five minutes. The tins are next carefully 

 soldered or sealed, and again cooked, this time in a 

 copper or boiler, called an " autoclaire," in order to 

 kill any germs. The fowls are ready for use on 

 opening, and can be eaten either cold or heated. The 

 flavour of these birds is excellent, and when taken out 

 of the tin are embedded in their own jelly. I under- 

 stand that in 1893, which was the first year that this 

 industry was carried on, M. Dupont sold about 10,000 

 tins, whereas last year he sold about 30,000, sending 

 them to all parts of Europe and America. There 

 would seem to be an idea in this, and I commend it 

 to those who are interested in the poultry question. 

 Of course it may be assumed that M. Dupont tins the 

 fowls at the time of year when they are lowest in 

 price, and natm'ally does not put up the most ex- 

 pensive specimens in this way, but there can be no 

 doubt as to the quahty of the birds sent out. 



Whilst it is true that the dressing and trussing of 

 fowls is poulterers' work, and that whenever fowls are 



