To transport poultry, _see_ Game.
Poulterers are of the opinion that the best and quickest way of killing
poultry is by cutting the throat or the tongue. Tie the legs of the
bird, hang it by the legs, then kill and let bleed. Some cut the head
off and throw it away on the ground, but the poor things do not die so
fast, and therefore suffer more.
As soon as the throat or tongue is cut, if the head is held down the
bird dies sooner, as it allows the blood to run more freely, preventing
the bird from bending and twisting its neck, and also from swallowing
its blood.
It is much better to pick the bird dry. By scalding, the skin is
spoiled, and very often the flesh of a young and tender chicken is
spoiled also, being blanched. When picked, singe the bird carefully, in
order not to burn the skin.
Split the skin on the back of the neck, from the body to near the head;
then detach the skin from the neck by pulling it downward and the neck
upward; it gives you plenty of room to pull the crop out, which you do.
Cut the skin off at about the middle of the neck, and the neck close to
the body; that part of the skin of the neck is left to cover the place
where the neck was cut off, by turning it on the back of the bird, and
holding it with twine in trussing.
Make an incision under the rump, lengthwise, and large enough to draw
the bird easily.
When drawn, wipe the inside of the bird with a towel, but do not wash
it, except when you have broken the gall-bladder. If that should happen,
cut the bird in pieces immediately and wash well in lukewarm water;
never roast or prepare whole a bird that has had the gall-bladder broken
in it in drawing it. _Saute_ it or prepare it in fricassee.
If there should be any thing unclean on the outside, wipe it off, if
possible, or otherwise cut the place off, or wash only the unclean
place. A washed bird is a very inferior article. If you see that a bird
cannot be cleansed properly except by washing it, do not buy it.