. Principles and practice of poultry culture . Poultry. ;i2 POULTRY CULTURE that the market demands. When it is to be used by the producer or sold direct to consumers, the method easiest for the poultryman may be used, provided it is not objectionable to consumers. The common methods of killing are wringing the neck, dislocating the neck, ciUting off the head, and sticking (with a knife). Wringing the neck. For birds not too large or too tough, and for one who has the strength and nerve to do it, wringing the neck is the easiest way of killing. The head of the bird is grasped firmly in one han
. Principles and practice of poultry culture . Poultry. ;i2 POULTRY CULTURE that the market demands. When it is to be used by the producer or sold direct to consumers, the method easiest for the poultryman may be used, provided it is not objectionable to consumers. The common methods of killing are wringing the neck, dislocating the neck, ciUting off the head, and sticking (with a knife). Wringing the neck. For birds not too large or too tough, and for one who has the strength and nerve to do it, wringing the neck is the easiest way of killing. The head of the bird is grasped firmly in one hand, and the neck is wrung and the head completely severed from the body in an instant by whirl- ing the bird by the head, the hand of the person rapidly describing a few short circles. This is a common method of killing fowls and chickens for immediate ^=1 consumption. When done with skill ^ and on suitable birds, it is as humane as > â any method. When unskillfuUy done, I or tried on birds with strong frames â ^H and tough skin, the usual result is ^^^H strangulation without proper bleeding. ^^^H Dislocating the neck. Dislocating ^^^H the neck is a method popular in Canada ^^^^1 but not used in the United States. The â â ' '^^^1 legs and primary wing feathers are held ' ^^H inthelefthand(asincuttingoffthehead), ^^^^1 this hand being held near the waist. ' ^^Hj The head of the bird is grasped be- tween the thumb and forefinger of the right hand, and bent back at a right angle to the neck, while at the same time, by a strong but short pull, the neck is broken close to the skull and the wind- pipe and arteries severed so that the bird will bleed freely. The skin is not broken, and the blood collects in the neck close to the head and clots there. Cutting off the head. Cutting off the head is the method of killing most practiced with poultry that is not to be held long after killing, or not sent to markets which want birds with heads on. The bird is held in the left hand by t
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Keywords: ., bookauthorrobinson, bookcentury1900, bookdecade1910, bookyear1912
