BBOILERS AND DRESSING OF FOWL 381 



All pin-feathers should be removed. No food should remain 

 in the crop and all waste matter should be forced out of the 

 vent. 



As regards shape the body should be broad, blocky, and of 

 good length. The carcass should present a compact form, well 

 filled out in all parts. A rectangular shape, such as is ob- 

 tained by proper shaping, is desirable. The legs should be 

 set wide apart. 



The flesh should be firm, yet pliable. It should be filled with 

 oil and be soft and of fine texture. Too much fat is a detri- 



FiG. 138. — A deformed breast-bone causing a deformed appearing breast 

 in the dressed bird, injuring the sale of the carcass: a. The depression in the 

 bone due to the young chick roosting on i» sharp board. 



ment, especially in the abdomen. All bones should be well 

 covered with flesh and fat. 



A light-colored skin is preferred, as this usually designates 

 special fattening. It should be fine textured, soft, and pliable. 

 The bird should be dry picked instead of scalded. No dots or 

 blotches of red should be present, nor any dark rubbed areas. 

 These are the results of poor bleeding or rough handling. 

 Sores, bruises, cuts, and tears are also serious faults. The 

 skin should not be loose and flabby. 



The bones should be short and fine. 



The breast should be full and rounding, broad, and deep. 



The breast-bone should be long, straignt, and well covered 



