18 STORRS AGRICULTURAL EXPERIMENT STATION. 
DRAWING. 
As stated elsewhere, practically all dressed poultry should be 
shipped to market undrawn. Most commission men and deal- 
ers prefer-to handle undrawn stock, claiming that it keeps 
much better. The basis for this claim is that the incision in a 
drawn fowl readily admits molds and germs of different kinds 
into the body, where they find ideal conditions for rapid multt- 
plication. ‘The cavity is dark, damp, and not easily accessible, 
and frequently a drawn bird which outwardly appears all right 
is really unfit for food. As it requires considerable time to 
draw the birds contained in an ordinary shipment, and there 1s 
a decided loss in weight as well, stock should be shipped un- 
drawn whenever the market will accept it. 
When birds are to be drawn, the operation should be per- 
formed immediately after the pin-feathering is finished or after 
they have become slightly cooled, as it is more difficult after 
they are thoroughly chilled. A sharp knife is essential, 
although some dressers prefer to make the necessary incision 
with curved scissors similar to those used by surgeons. Drawn 
fowls usually have the head removed also, and this should be 
done first. Sever the neck close to the head, taking care not 
to cut the windpipe and gullet, which can be more easily pulled 
out if left attached to the head. Draw the neck skin back and 
remove a short section of the bone, thoroughly washing out 
any blood which may collect. Finally draw the skin forward, 
and tie firmly. Remove the intestines through a small open- 
ing, as a large aperture is unsightly as well as unnecessary. 
Cut carefully through the walls of the abdomen, making the 
incision entirely around the vent, then hook the first finger 
into the loops of the intestines and thus pull them out. 
Usually the heart, liver, lungs, and gizzard are left attached in 
their natural position, as ordinarily the removal of the intestines 
is considered sufficient. After this has been accomplished the - 
cavity should be thoroughly rinsed to remove all blood and 
other secretions. . 
A select private trade often demands that poultry be even 
more carefully prepared, in which case the giblets should be 
removed and cleaned. Cut the gall-sack from the liver, the 
blood vessels from the heart, and remove the contents of the 
gizzard. Cut off the shanks after first removing the strong 
