4S6 



POULTRY PRODUCTION 



nut carefully, hrcaking them off at the gizzard. Then take 

 a, piece of broomstick or a chisel handle and push the gizzard 

 out the ojicning made by the removal of the neck and wish- 

 bone. This a\'oids the unsightly tearing which must occur 

 \\hen the gizzard is removed from behind. The oil sac 

 should then l)e removed from the base of the tail. 



All that remains to put the bird in shape as an extra-fancy 

 roasting bird is to fold the loose skin of the neck up over the 

 back and lock the « ings over it as shown in Figure 2.31'. The 

 di-ui)isticks may be slipped through a couple of incisions 

 iiiaile in the skin close to the tail as shown in Figure 233, or 

 may be tied^in ])lacc as shown in Figure 232. 



Fig. 234 



A r;ibO liMliUny; tliirt\' i.lijzeii egj;s i.s tlie wliolesalo commercial unit. If 

 Iiniperly protected with excelsior before being covered, an egg case is a safe 

 and efficient carrier wlicthcr the haul is over country roads or by rail. 

 (Courtesy of Kansas Agricultural Experiment Station.) 



PREPARING EGGS. 



An egg is among the most perishable of food products. 

 It is never so desirable for consumption as when it is first 

 laid. Its food \'aluc, flavor, and general attractiveness is 

 greater then than at any time later. Aside from cooking and 

 removing the shell, a\ liich are points of prei)aration for which 

 the produi'cr is not responsible, its prejjaration is comi)lete. 



