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The Illustrated Book of Poultry. 
public are educated to judge of the specimens in an unmutilated state. From this point o 
view, good classes of dead poultry are even more valuable than those of live biids. 
Breaking the breast-bone is, moreover, quite unnecessary, for art can do as much which is 
quite legitimate, in regard to this very point. Mr. Christy, who has devoted gieat attention to 
the subject, and several times gone to the expense of bringing over French fowls, and even 
French operators, has pointed out how these latter obtain the same object of imparting a good 
breast ; and with the aid of his diagrams it can be made clear to the reader. The effect of the 
smashed breast-bone need not be further explained than will be found on Fig. ioi ; its object being 
to produce a false appearance of more meat over the breast. As far as the raiser finds it absolutely 
needful to still follow this barbarous fashion, it may, however, be well to remark that the bone must 
be crushed while the bird is still warm, or there will probably be bruising and discoloration. 
Fig. ioi. — english-dressed fowl, with breast-bone crushed down. 
A, Keel crushed down into B, breast-bone, showing apparently more meat above A and B; C, bladebone ; D y cross-bone; 
E, lower ribs ; F, upper ribs ; G, side of breast-bone ; H, merry-thought. 
Mr. Christy’s diagram in Fig. 102 will make clear the French method, which is totally different. 
The fowl being plucked, the hairs carefully singed off with lighted paper, and the gut washed 
(not drawn), the presser places his knee against the back, and forcibly compresses the body held 
in hand at G. Sufficient padding must be used to prevent bruising of the back, if the ordinary 
clothing is insufficient. This forces the back and upper ribs towards the breast, the ribs bending or 
giving way in the middle ; and it will be readily understood that the process, carrying with it the 
contents of the body, forces up the meat at the sides of the breast. The breast is thus also made to 
look flatter than it was ; but it is done by really bringing more meat there , where the carver wants 
to get as many slices as he can, and is therefore a gain to all parties. The body would go back 
again if allowed, but it is not allowed. The hocks are at once tied together with a piece of string 
over the breast, the pinions drawn through them, and the bird then placed on a shaping-board, 
modelled to receive it. In reality this is like a long trough, in which many fowls are closely packed 
side by side. Wet cloths are then laid on the back, and the fowl is pressed again. More cloths 
are then applied, cold water is poured over all, and the fowl is kept so twenty-four hours or 
more, till it is set quite stiff in the shape desired. Another plan adopted is to place the bird on 
its back upon cloths, and press the breast firmly down with the flat of the right hand, which causes 
