The Owosso times. (Owosso, Mich.) 1897-1926, 1911-11-24
old AK or Ratchet always has
and probably always will be
common way of killing the
C,,-1,. l;,uou c;uoo 49, fNxyl

COIuilOu way VI TIC
Sunday dinner Since tie fowl
is generally eaten right away the con
dition Of the carcass Is not of great
Importance, but when chickens are
killed few days or longer before
marketing care should be taken that
the appearance is as attractive as pos
sible. and the keeping qualities are
greatly improved by proper killing
and dressing.
- visit to the local market will gen
orally show more or less dressed chick
ems. many Of them purple and Scared
In flesh. with little red spots about the
body as though the blood had followed
the feathers when plucked, which IL
practically what happened, every
bruise and thumb mark showing, pre-
senting an undesirable appearance
These conditions are due to improper
killing and dressing.
sticking" Is as easy as chOpping
off the head and az the bird Is hang
ing when stuck may be allowed to
bleed freely without humping about
and bruising itself as 1t does Hopping
when thrown down after losing its
head. But sticking must be done
properly to secure best results.
There are two large veins in the
neck of the fowl-One on either side
running the whole length and united
by cross vein just below and be-
hind the ear. This connecting vein
does not run straight across the neck.
but Is farther in front at the right
than on the left side. In making the
stick knife with Al small blade about
two inches long should be used and
stuck inside the chickens mouth
against the right side somewhat SO as
to strike the vein and a clean slash
made This will cause thorough bleed
ing and should he accompanied by
"braining." which destroys the senses.
relieving any suffering Of the fowl and
causing entire relaxation.
The Draining IL done by running
the blade up through the little natural
opening In the roof of the mouth be-
tween the ewes to the edge Of the brain.
II
and forward movement of the knife
should paralyze the fowl. This causes
the bird to "drop it's feathers'-that is
all muscular resistance ceases, and even
dry picking can be easily done If de
sired.
A different method of killing and
bleeding Is similar to wringing the
neck but is only unjointing or break
| ing Mt the first joint. uncoupling, but
not detachng the head. Holding the
bird by the legs in the left hand. the
right should grasp the head Of the
chicken. and then by pulling directly
down and pushing the head a little
backward a break is made. AS the
fowl hangs IL bleeds into the neck, and
no blood need be spilled till the head
is cut off later. This makes a clean
operation and causes satisfactory bleed
ing and Draining at once.
AS to dressing. the hot water method
is most common. but often Is not prop
erly done. The water should be n
nearly boiling point. and the birG
should be ,beId by the feet and head
ana lmnerSeu Once WIFI the DacK up
ward and once with the breast up
ward. leaving ii only short time IN
the wa,er. picking as soon as possible
If the feathers are started" being care
full not to rub the skin, as discoloration
easily occurs In this manner. When
the feathers are removed ''plumping'
may be done # desired by plunging the
| fowl into the scnlding water, leaving
Ii there few seconds and then pac
ing 1t I'm cold water to COOL This Is
done only to make a more pleasing APP
pearancc 10 the carcass.
Dry picking takes perhaps trihe
longer in some cases, but leaves the
carcass in the very best condition If
reasonable care Is taken not to tear
va skin. Almost as soon as the bird