Diseases of domesticated birds (1920) Diseases of domesticated birds diseasesofdomest00ward Year: 1920 KILLING POULTRY 319 Fig. 68. Location of cuts in mouths of badly bled chickens (lower jaw removed). (Pennington and Betts) chickens. The knife in common use is much too large, both too long and too broad for the most successful work. Generally it is provided with a heavy handle, large enough to be grasped easily by a large, strong hand. As has already been observed in this dis- cussion, the heavy slashing inside the bird's mouth is not only fre- quently futile so far as cutting the veins
Diseases of domesticated birds (1920) Diseases of domesticated birds diseasesofdomest00ward Year: 1920 KILLING POULTRY 319 Fig. 68. Location of cuts in mouths of badly bled chickens (lower jaw removed). (Pennington and Betts) chickens. The knife in common use is much too large, both too long and too broad for the most successful work. Generally it is provided with a heavy handle, large enough to be grasped easily by a large, strong hand. As has already been observed in this dis- cussion, the heavy slashing inside the bird's mouth is not only fre- quently futile so far as cutting the veins goes, but is really harmful in that it makes a pathway for the entrance of bacteria and the con- sequent hastening of the bird's decomposition. The operation calls for accuracy rather than for strength, and therefore it is desirable that the knife should have a smaller handle, which can not be gripped so hard. The blade of the knife should be about 2 inches long and one-fourth of an inch wide and of a heavy piece of steel, so that it will not bend. It is advisable, therefore, to have the back of the blade about one-sixteenth of an inch thick. It should be made of good hard steel and ground to a sharp point with a straight cutting edge, the slope for the point being taken from the back rather than
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