4sn 



POULTRY PRODUCTION 



Taking Out the Wish-bone. — Now place the bird on the 

 rump, fold hack tlie hDose skin of the neck, scrape the wish- 

 hiiiie hare, ami pass the knife-hhule under it, as shown in 



Fig. 221 



A drc'sseil IjinJ H-ith head wrapped ready for trussing. (Courtesy of 

 F. E. Mixa.) 



l-'itiure 220, cutting through tlie slioulder on l)oth sides. The 



more tlinrough the scraping the easier it is to lift out the hone. 



A great many more slices of lireast meat may be carved 



oti' without striking the bone when the \\ish-l)one is out 



