FATTENING— KILLING— MARKETING i6l 



comb or feathers on back of head. This should be 

 done with left hand, while with the right hand you 

 insert the blade of a sharp knife in the neck back 

 of the ear lobe, running the blade through the 

 neck. In withdrawing the blade give it a twist so 

 as to sever the artery in the throat, which will cause 

 the blood to flow freely. 



When this is done lose no time, but start in to 

 pluck immediately. Pluck up the breast and up the 

 side to tail, unlock the wings and strip them also, 

 remove the feathers from the back, and then finish 

 the job by plucking. If this work is done quickly 

 the feathers will come out easily and there is then 

 no danger of the skin being torn. 



If your market demands a drawn fowl, cut a slit 

 about an inch long back of vent and parallel with 

 it, insert index finger, and remove intestines. The 

 tgg sac and lower end of the intestines may be 

 removed by enlarging the slit to a half circle so that 

 it joins the ends of the vent. Cut off the head, draw 

 the skin back about half an inch, and cut off that 

 much of the neck bone, then pull the skin forward 

 and tie. 



If the fowl is to be used for home consumption, 

 many prefer to remove the feathers by scalding. To 

 do this properly is to take the fowl by the neck and 

 legs, dip into hot water twice, one dip with breast 

 down and one with back down, then hang the fowl 

 up and pluck. After the feathers have been removed 



