456 POULTRY PRODUCTION 



Drawing and Trassing. — The bird should be drawn by 

 first making an incision at the side of the vent and cutting 

 completely around it, making the smallest hole possible. 

 Then insert the finger^ loosen the intestines, and draw them 

 out carefully, breaking them off at the gizzard. Then take 

 a piece of broomstick or a chisel handle and push the gizzard 

 out the opening made by the removal of the neck and wish- 

 bone. This avoids the unsightly tearing which must occur 

 when the gizzard is removed from behind. The oil sac 

 should then be removed from the base of the tail. 



Trussed for the roasting pan, legs tied. (Courtesy of F. E. Mixa.) 



All that remains to put the bird in shape as an extra-fancy 

 roasting bird is to fold the loose skin of the neck up over the 

 back and lock the wings over it as shown in Fig. 213. The 

 drumsticks may be slipped through a couple of incisions 

 made in the skin close to the tail as shown in Fig. 214, or 

 may be tied in place as shown in Fig. 213. 



Boning. — Boning refers to the practice of removing all the 

 bones from the carcass. It has been practised for many years 

 at the high-class city markets, but has not been very generally 

 adopted because the methods of boning used have been so 



