154 POULTRY FEEDIKCi AND PATTEXIXU 



envelop it completely. It is stitched first from the 

 stern up to the hocks, and then along the body to the 

 neck, the legs being laid on either side of the breast 

 and encased with the cloth. The fowls are dipped in 

 cold water and allowed to remain in this position from 

 twenty-four to thirtj'-six hours. When taken out they 

 have a sugar-loaf shape, the head being at the apex and 

 the stern at the base. The effect of this system is to 

 smooth the skin and give it a very pleasing appearance. 

 The shape of this cloth is shown in Figure 41, at 

 the right. 



Whatever the system adopted of shaping, it is a 

 most important point that the bird shall be plucked 

 carefull}', and it is customary in some parts to employ 

 the services of what are called "stubbers." If any of 

 the feathers, especially the short quills, are left in the 

 flesh, they will depreciate the appearance of the fowl. 

 Fowls are singed immediately after being plucked, 

 and stubbed. 



The Sussex System — Shaping is carried out in 

 Sussex, England, as part of the process, but in a very 

 different manner than that just described. There can 

 be no question but that the appearance of the fowls is 

 improved thereby. This system is so simple that it can 

 be adopted at very small expense, the shaping boards 

 being easily made. An illustration of Canadian shaped 

 poultry. Figures 42 and 43, shows a shaping board built 

 in three rows, and capable of holding thirty to thirty-six 

 birds at one time. For smaller producers it can be built 

 with one row, and the cost of material for construction 

 of the large size would not be o\er one dollar. Each 

 trough is made V-shaped, the front of which is rather 

 narrower than the back. These troughs consist of onlj' 

 twelve ]>iecos of wood, namely: (1) The two upright 

 ends, thirty-six inches by seven inches; (2) three 

 trouglis, each made of two pieces at right angles, tlie 



