BROILERS AND DRESSING OF FOWL 



369 



the feed mixer and used as a part of the protein portion of the 

 ration. 



The sticking knife should be provided with a handle about 

 6 inches long and should be flat. The blade should be about 

 2 inches long and ^^ inch wide, with a sharp point and a 

 straight keen edge (Fig. 125). 



A cord is provided to suspend the bird during sticking, 

 bleeding, and picking. The cord is looped around the legs 

 and over a hook overhead or against the side of the wall (Fig. 



Fig. 124. — Sticking a chicken, using a blood-can (Maine Exp. Sta.).. 



127). Cross the wings behind and lock the flight feathers of 

 one into the other so that they cannot flutter. Grasp the 

 chicken when killing by the bony part of the skull. Do not 



D 



Fig. 125. — A French poultry-killing knife. 



let the fingers touch the neck. Make a cut with the small 

 sharp-pointed knife on the right side of the roof of the mouth, 

 just where the bones of the skull end (Fig. 128), which illustrates 



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