462 POULTRY PRODUCTION 



it will hold the enlarged ends of the bone firmly, as is being 

 done in Fig. 220. 



With the end of the bone firmly held, the meat can be 

 quickly stripped off by turning the wing inside out, much as 



Fig. 221 



Taking out the leg bones. (Courtesy of F. E. Mixa.) 



the finger of a tight glove is removed. The last joint of the 

 wing is usually cut off without any attempt to save the meat, 

 because there is so little of it that it hardly pays to go to the 

 trouble of boning. 

 The leg bones are taken out the same way as shown in 



