454 



POULTRY PRODUCTION 



makes a marked difference in the selling price. The appear- 

 ance of the drumstick is shown at the right in Fig. 212, 

 when the shank is properly removed, and on the left when 

 improperly removed, as is likely to be the case when the 

 bone is cut by the use of shears or by forcing with a butcher 



Fio. 210 



Taking out the wish-l^one. (Courtesy of F. E. Mixa.) 



knife, instead of simply cutting the ligaments that bind the 

 two bones together at the joint. The latter would be proper 

 in the case of a bird intended for frying. In this case it is 

 desirable to have the meat slide up the bone, thereby leaving 

 a handle for grasping the drumstick for eating. 



