Poultry-Fattening: a Practical Guide to the Fattening, Killing, Shaping, Dressing, And Marketing of Chickens, Ducks, Geese, And Turkeys
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In our eReader you can find the full English version of the book. Read Poultry-Fattening: a Practical Guide to the Fattening, Killing, Shaping, Dressing, And Marketing of Chickens, Ducks, Geese, And Turkeys Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Poultry-Fattening: a Practical Guide to the Fattening, Killing, Shaping, Dressing, And Marketing of Chickens, Ducks, Geese, And Turkeys
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duce is to be marketed, for " the eye is the inlet to the pocket " as well as to " the soul." We were recently- told by a Gloucestershire farmer that excellent fowls sent up to London could not be sold so well as Sussex birds, though of equal quality, simply because they were not shaped properly.
French Shaping.
Although French systems of shaping are practically un- known in this country, it is desirable to refer to them, as for the finer qualities of fowls we think they might be adopted in man...y cases with advantage. The first is that most common in France. In this case a board, from 15 to 18 inches in length and 5 to 8 inches wide, in accordance with the size of the fowl, is used. At either side of this board, which is usually 1 inch thick, are driven four pegs at equal distances. When the bird is killed it is quickly plucked, and the head, legs, and inner bowel most carefully washed. It is then laid breast downwards on the board, and the back pressed in with the hand, causing the ribs to crack slightly and loosening the breast muscles.
What to read after Poultry-Fattening: a Practical Guide to the Fattening, Killing, Shaping, Dressing, And Marketing of Chickens, Ducks, Geese, And Turkeys?
You can find similar books in the "Read Also" column, or choose other free books by Brown, Edward, 1851-1939 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
duce is to be marketed, for " the eye is the inlet to the pocket " as well as to " the soul." We were recently- told by a Gloucestershire farmer that excellent fowls sent up to London could not be sold so well as Sussex birds, though of equal quality, simply because they were not shaped properly.
French Shaping.
Although French systems of shaping are practically un- known in this country, it is desirable to refer to them, as for the finer qualities of fowls we think they might be adopted in man...y cases with advantage. The first is that most common in France. In this case a board, from 15 to 18 inches in length and 5 to 8 inches wide, in accordance with the size of the fowl, is used. At either side of this board, which is usually 1 inch thick, are driven four pegs at equal distances. When the bird is killed it is quickly plucked, and the head, legs, and inner bowel most carefully washed. It is then laid breast downwards on the board, and the back pressed in with the hand, causing the ribs to crack slightly and loosening the breast muscles.
What to read after Poultry-Fattening: a Practical Guide to the Fattening, Killing, Shaping, Dressing, And Marketing of Chickens, Ducks, Geese, And Turkeys?
You can find similar books in the "Read Also" column, or choose other free books by Brown, Edward, 1851-1939 to read onlineMoreLess
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