78 POULTRY LABORATORY GUIDE 



shaped are plucked, tie the hocks loosely together 

 so that the legs lie flat against each side of the 

 breast. Before tying draw the meat upwards by 

 means of the hands, thus improving the appear- 

 ance of the bird. Next strike the stern against 

 a clean wall or bench, flattening it and making it 

 fit the shaping trough easily. Lay each bird in 

 the shaping trough breast down, with the neck 

 and head hanging over the front. The first 

 bird must be pressed firmly against the side of 

 the trough and a weight placed by its side to hold 

 it in position ; as succeeding birds are placed in 

 the trough, the weight should be moved along 

 until the trough is packed full. It is very 

 essential to have them firmly and tightly packed. 



Next lay a board about five inches wide over 

 the backs of the fowls just behind the wings, and 

 place upon it a heavy weight, which must be 

 equally distributed over its entire length, about 

 eight to ten pounds per bird. Allow the birds to 

 remain in the trough for several hours until they 

 are cold and set, after which they may be re- 

 moved, dressed, and packed for shipment. 



Shaping adds nothing to the weight; it simply 

 improves the appearance. 



