they are wanted for home use during
the winter months they should be canned. This method of handling the
cockerel not only saves money by cutting down the feed bill, but it
places in the pantry or cellar the means of a delicious chicken dinner
at a time of the year when the price of poultry is high.

The bird should not be fed for at least twenty-four hours before
killing. It should be killed by the approved method and picked dry.
When the feathers have been removed and the pin feathers drawn the
bird should be cooled rapidly. This rapid cooling after killing is
essential to a good flavor in canned meat. As soon as the bird has
been properly cooled it should be singed and washed carefully with a
brush.

CUTTING UP AND DRAWING CHICKENS

Mr. George Farrell, a most expert canner, tells us how to go about
this job of canning chicken.

In preparing the bird for canning, care should be taken in drawing it
so that the contents of the digestive tract do not come in contact
with the meat.

1. Remove the tops of the wings, cutting at the first joint.

2. Remove the wings.

3. Remove the foot, cutting at the knee joint.

4. Remove the leg, cutting at the hip or saddle joint.

5. Cut the removed portion of the leg into two parts at the joint.

6. Place the bird so the back of the head is toward the operator, cut
through the neck bone with a sharp knife but do not cut the windpipe
or gullet.

7. With the index finger separate the gullet and windpipe from the
skin of the neck.

8. Cut through the skin of the neck.

9. With a pointed knife cut through the skin from the upper part of
the neck, thus separated, to the wing.

10. Leave the head attached to the gullet and windpipe and loosen
these from the neck down as far as the crop.

11. With a sharp pointed knife cut around the shoulder blade, pull it
out of position and break it.

12. Find the white spots on the ribs and cut through the ribs on these
white spots.

13. Cut back to the vent; cut around it, and loosen.

14. Begin at the crop and remove the digestive tract from the bird,
pulling it back toward the vent.

15. Remove the lungs and kidneys with the point of a knife.

16. Cut off the neck close to the body.

17. Cut through the backbone at the joint or just above the diaphragm.

18. Remove the oil sack.

19. Separate the breast from the backbone by cutting through on the
white spots.

20. Cut the fillet from each side of the breastbone.