2. Kill by cutting the jugular vein with a sharp pen-knife, just under
the sides of the head, and hang them up to bleed.
3. Pick carefully and very clean, without tearing the skin, and without
scalding. Singe slightly if need be. Dip in hot water for three or four
seconds and in cold water half a minute.
4. Do not open the breast at all, but remove the entrails from the hind
opening, leaving the gizzard in its place. Put no water in but wipe out
the blood with a dry cloth. Leaving the entrails in is injurious,
tending to sour the meat and taint it with their flavor.
5. Do not allow your poultry to freeze by any means. For transporting to
a distant market, pack in shallow boxes never containing over three
hundred pounds each and in clean straw without chaff or dust, and in
such a manner that no two fowls will touch each other.
6. Geese and ducks look better with the heads cut off. But all fowls
having their heads removed must have the skin drawn down and tightly
tied over the end of the neck bone. This will preserve them well and
give a good appearance.
To preserve fowls for a long time in a perfectly sweet condition for
family use, fill them half full or more with pulverized charcoal, which
will act as an absorbent and prevent every particle of taint.