OCR Text |
Show Killing Fowls. The French poulterer kills his fowls by dislocating the neck with a swift back chuck given close to the head. At once the dressing begins so that it may be completed before the body cools. The legs and wings are tucked close to the body which is placed breast downward against a board. A moist cloth Is spread on the back which imparts a fine grain appearance to the flesh. A weight is applied to secure the required market flatness and when thoroughly cold the birds removed, packed carefully and closely in crates or cases according US their destination. 75 , wui'K |