366 



COMMERCIAL POULTRY RAISING 



possible, about an inch long. 



some absorbent cotton. Once the operation is started, carry it 

 through as quickly as possible. 



Locate the area for the incision, between the last two ribs, 

 as shown in Fig. 238, and then remove a few feathers where the 

 cut is to be made. Moisten the surrounding feathers to keep 

 them out of the way. Before making the incision, stretch the 

 outer skin as far as -possible toward the thigh ; thus when the 

 operation is completed the opening in the outer skin will not be 

 over the cut between the ribs, inasmuch as it will have slipped 

 back to its normal position. Make the incision as neatly as 



There is little danger of cutting the 

 intestines, providing the bird has 

 been sufficiently starved. Insert 

 the spreader, being careful that 

 it presses against the ribs, thus 

 springing the ribs apart and ex- 

 posing the intestines. See Fig. 



239- 



The intestines are covered with 

 a thin membrane called the omen- 

 tum. Tear this membrane apart 

 with the point of a sharp hook 

 (see Fig. 240) ; push the intestines 

 aside with a probe, and up against 

 the backbone the glands or testicles should be in plain sight. See 

 Fig. 241. These glands are a creamy yellow and about the size 

 and shape of a bean. In very young birds the glands are little 

 bigger than a grain of wheat. 



Skilled operators remove both glands through one incision, 

 in which case the lower gland sljould be removed first, so that 

 any bleeding will not obscure the other gland. Inexperienced 

 operators remove only the upper or nearer gland, and then make 

 a second incision on the opposite side of the body for the removal 

 of the other gland. This takes double the time, and is much 

 harder on the bird. It is not a good practice. 



Back of the gland is a large blood-vessel, the spermatic artery, 



Fig. 



(C/. 5. Department of Agriculture) 

 238. — Diagram of side of 



fowl, showing where incision should 

 be made between the last two ribs. 



