THE POULTRY AND EGG IWDUSTBY IX EUROPE 27 
war time.-. Whether there will be an over supply on the London 
market remains to be determined. The number of Surrey fowl 
now appearing on the London market is about 5,000 head per week. 
Some dealer- feel that if the number should be increased to 8. 
per week there would be a glut in the market. This shows that 
while the Surrey fowl is the highest-priced poultry sold on the 
London market, yet it is considered a luxury and comprises but a 
small portion, probably less than 5 per cent, of the poultry supply. 
FRENCH METHOD OF DRESSING POULTRY 
The French method of dressing poultry consists usually of bleed- 
ing the bird by cutting the jugular veins with a pair of small - 
sors or a sharp knife inserted through the mouth : thus there is 
no opening on the outside of the neck. The feathers are removed 
as in the case of the English method, more or less laboriously, by 
holding the bird across the lap of the picker. After the feathers 
i^^J* 
1 ^JEWi 
Fig. 13. — French dressed poultry, packed in two layers, backs up. Box contains 60 
h^ad and w^K'hs about 200 pounds. Paris. Halles, Centrals 
are removed, the birds are partially drawn, using what, in the 
United States, is called the Boston method, which consists of insert- 
ing the first finger through the vent and drawing out the intestines, 
which break off at the gizzard and at the vent : thus there is no 
external sign of the bird having been drawn except the falling in 
of the abdominal walls. The breast is broken down with a club 
and the wings are locked in the usual manner, with the tips across 
the back. This locking also holds the toes of the bird* which have 
been brought forward by squatting the carcass. The birds are then 
cooled, shaped, packed in baskets between alternate layers of straw. 
and shipped to market (figs. 13 and 14). They are exposed 
for sale either on counters or suspended by the head from hook.-. 
Almost invariably they are exposed with the back to the purchaser. 
The locking of the toes in the wings makes it possible to hang them 
up without destroying the fiat-backed appearance. 
Another method of French preparation, which is also used to some 
extent in Italy, is the sewing of the birds in cloth. After the bird 
has been killed, picked, drawn, the breast broken down, and the leg^ 
