c_, _b_; then lift it up, and break it off
from the part that sticks to the breast. The next thing is to divide the
breast from the carcass, by cutting through the tender ribs, close to
the breast, quite down to the end of the fowl; lay the back up, put your
knife into the bone, half way from the neck to the rump, and on raising
the lower part, it will readily separate. Turn the neck towards you, and
very neatly take off the two sidesmen, and the whole will be done. As
each part is taken off it should be turned neatly on the dish, and care
should be taken that what is left should go properly from the table. The
breast and wings are looked upon as the best parts, but the legs are
most juicy in young fowls. After all, more advantage will be gained by
observing those who carve well, and a little practice, than by any
written directions whatever.

20. _Partridge._

This bird is cut up in the same way as a fowl. The best parts are the
wings, breast, and merry-thought; but the bird being small, the two
latter are not often divided. The wing is considered the best, and the
tip is reckoned the most delicate morsel of the whole.

21. _Pigeons._

Pigeons are considered very fine eating. It is usual to cut them in
half, either from top to bottom, or across. The lower part is generally
thought best.

22. _Turkey._

Fix your fork firmly in the lower part of the breast, so as to have full
command of the turkey. Slice down on each side of the centre of the
breast, two or three lines lengthwise with the body; then take off the
leg on one side, holding the knife in a sloping direction, the point
turned towards the end of the body. This done, cut off the wing on the
same side, in a line nearly parallel with the length of the turkey.
When you have thus separated the wings and legs, take off from the
breast bone the parts you before sliced down. Be very attentive, in
separating the wing, not to cut too near the neck, or you will find
yourself interrupted by the neck bone, from which the wing must be
taken.

23. _Cod's Head._

[Illustration]

Fish in general requires very little carving, the fleshy parts being
those principally esteemed. A cod's head and shoulders, when in season,
and properly boiled, is a very genteel and handsome dish. When cut, it
should be done with a fish trowel; the parts about the back-bone, or the
shoulders, are by far the firmest and best. Take off a piece quite down
to the bone, in the directi