DRESSING THE BIRD. 47 
well into the throat, you may quite plainly see the 
big jugular vein on each side. Insert the point of 
the knife, and sever these blood vessels by a quick 
cut across. The blood will at once follow the knife, 
and flow freely in two big streams. Without further 
delay run the point of the knife through the 
roof of the mouth clear into the brain. The bird 
now is so near dead as to be without sense of 
feeling. Just at this time, also, the feathers come 
off quite easily, and no time should be lost. Sus- 
pend a two pound weight attached to a hook from 
the bird’s lower bill. Of course you are clad in old 
clothes, and ready for the muss, Take good hold 
of the bird, and strip off the feathers as quickly as 
possible. Leave on the feathers of the 
sor head and neck (hackle-feathers) all the 
tail feathers, with a few feathers up 
towards the back, and the long feathers on the hips 
close to tail, also the feathers on the legs half way 
up the “drumsticks.” Be careful not to tear the 
skin. 
This peculiar style of dressing is a kind of trade- 
mark, and serves to distinguish the capon at once 
from any other fow! in market. The head, with 
its shrunken or non-developed comb and wattles, 
should always be left on the bird. Remove all 
traces of blood from his head and mouth by careful 
washing with cold water. 
A table should be on hand upon which to dress 
the bird, also a trough or box without ends and 
cover, just large enough to hold him in best position, 
back downward, for the removal of the intestines. 
Carefully cut around the vent, and pull out the 
