POULTKY I'EiiDlNG AND FATTENING 



153 



Figure 41, provided for the purpose, are tightly 

 attached to the pegs of wood, the head and neck hang- 

 ing down at one end. The whole is then drenched with 

 cold water, and left to set. Such a system, although 

 apparently giving great trouble, is very simple, and 

 brings out all the best qualities of a fowl. These 

 shaping boards can be made very cheaply, at the cost 

 of a few cents each, and the lady members of any house- 

 hold can make the linen cloths. 



Another system, which is found almost exclusively 

 in the La Bresse district of Prance, is peculiar to that 

 country, and to it is due the unique shape of La Bresse 



Fio-. 40 FRENCH SHAPING BOARD 



fowls. Small poultry keepers and great fatteners alike 

 adopt this method. Every fowl, no matter how small 

 its price, is prepared in the following way: For this 

 purpose two cloths are used, the first a piece of fine 

 linen, and the second an oblong piece of coarse linen 

 or canvas. The sliape of the former does not matter 

 so much but the latter requires to be of a certain make. 

 So soon as the fowl is killed it is plucked, and whilst 

 warm, wrapped, first in the fine linen, and then in the 

 coarser material ; the latter is drawn very tightly, either 

 by tapes or cords passed through holes provided for the 

 purpose, or is sewed up with fine strings. These cloths 



