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Experiments in Fattening Turkeys. [oct., 



The method of killing and dressing must depend entirely 

 upon the customs of the market to which the birds are to be 

 sent, and it will be necessary for the prospective seller to ask 

 for special instructions from the dealer or other purchaser to 

 whom he is selling his birds. 



The two chief methods of killing turkeys are by " dislocation 

 of the neck," and by "bleeding." When killing by the first of 

 these methods, the operator takes the turkey by the thighs and 

 the tops of the wings in the left hand, and taking the head in 

 the right hand, he draws it steadily until dislocation takes place. 

 The skin remains unbroken and no blood escapes, but all there 

 is in the body drains into the neck and remains there. If the 

 turkey is large and strong, it is necessary to hang it up by the 

 legs in order that the operator may fully exert his strength in 

 killing it. When the turkey is to be bled, it is also strung up by 

 the legs with its head hanging downwards. The operator then 

 gives it a sharp blow with a short stick on the back of the 

 head, and when he has stunned it by this means he inserts 

 a sharp knife through the roof of the mouth, piercing the brain. 

 He also severs the large arteries of the throat by a circular 

 motion of the knife, and the bird rapidly bleeds to death. 

 These two methods of killing are shown in the accom- 

 panying illustrations. 



Turkeys for the markets require to be plucked, but not drawn 

 or trussed. One of the neatest methods of plucking is known 

 as the " Devonshire " style, and consists in stripping the 

 feathers clean off the breast and thighs, but leaving the neck, 

 back, and wings covered, and then tying down the legs with 

 strong cord in such a manner as to show up the plumpness 

 of the breast prominently. For other markets, again, the 

 turkeys must be clean plucked all over, excepting the first joint 

 of the wings and the neck, which are left in their feathers. 

 Another method which is much favoured is to leave a bunch 

 of feathers on either hip about 3 in. from the tail, and also 

 on the tops of the wings and the neck, and to clean pluck the 

 remainder of the body. Turkeys prepared according to any 

 one of these styles may not be acceptable in the market to 

 which they are sent, and for this reason it is advisable that 

 those who intend to kill turkeys for market should receive 



