h of the ditch--an
operation which was called 'working them.' The man now retreated
further back, working the dog at different holes, until the
ducks were sufficiently under the net. He then commanded his dog
to lie down under the fence, and going himself forward to the
end of the ditch next the lake, he took off his hat, and gave it
a wave between the shootings. All the birds that were under the
net could then see him, but none that were in the lake could.
The former flew forward, and the man then ran to the next
shooting, and waved his hat, and so on, driving them along until
they came into the tunnel-net, into which they crept. When they
were all in, the man gave the net a twist, so as to prevent them
getting back. He then took the net off from the end of the
ditch, and taking out, one by one, the ducks that were in it,
dislocated their necks."

BOILED FOWLS OR CHICKENS.

[Illustration: BOILED FOWL.]

938. INGREDIENTS.--A pair of fowls; water.

_Choosing and Trussing_.--In choosing fowls for boiling, it should be
borne in mind that those that are not black-legged are generally much
whiter when dressed. Pick, draw, singe, wash, and truss them in the
following manner, without the livers in the wings; and, in drawing, be
careful not to break the gall-bladder:--Cut off the neck, leaving
sufficient skin to skewer back. Cut the feet off to the first joint,
tuck the stumps into a slit made on each side of the belly, twist the
wings over the back of the fowl, and secure the top of the leg and the
bottom of the wing together by running a skewer through them and the
body. The other side must be done in the same manner. Should the fowl be
very large and old, draw the sinews of the legs before tucking them in.
Make a slit in the apron of the fowl, large enough to admit the parson's
nose, and tie a string on the tops of the legs to keep them in their
proper place.

_Mode_.--When, they are firmly trussed, put them into a stewpan with
plenty of hot water; bring it to boil, and carefully remove all the scum
as it rises. _Simmer very gently_ until the fowl is tender, and bear in
mind that the slower it boils, the plumper and whiter will the fowl be.
Many cooks wrap them in a floured cloth to preserve the colour, and to
prevent the scum from clinging to them; in this case, a few slices of
lemon should be placed on the breasts; over these a sheet of buttered
paper, and then