KILLING POULTRY.

Western Star, Issue 374, 21 August 1880, Page 1 (Supplement)

KILLING POULTRY.

A correspondent of the Poultry Yard gives the following plan, ft is so simple and excellent a one that w« do not hesitate to advise its use;—“l have been killing poultry by using the knife, and in a different manner from that which I have usually practiced. I cut on the back side of the neck just back of the ear or head, my object being to sever the jugular vein. There being two, one on each side of the neck, it would be best to cut the one near the'carotid artery, when only one side is cut, thus severing both vein and artery, which I believe is on the right side. On. hens I cut both sides of the neck, ■ and when the blood stopped running a stream, penetrated the brain by running the knife point through the groove in the top of the mouth. I saw no twitching or quivering of the muscles. Soon after I commenced to pluck the feathers with both hands; they came off very easy, the birds were quickly stripped, and with any breaking or tearing of the skin. Spring chickens I cut only on one side, and dp not tear them any to sneak of. I must say that the method worked better than I expected. The objections to scalding in - this section is that the fowls soon turn dark and will not sell for as much as dry plucked.” If the fowls are for immediate sale in a home market, and have been killed and dressed as above, their appearance will be improved by a quick immersion in the water. An old poultry seller told ua that he always treated dry picked turkeys and chickens to such a bath and realised two cents more on a pound for it.