. Poultry production. Poultry. 462 POULTRY PRODUCTION it will hold the enlarged ends of the bone firmly, as is being done in Fig. 220. With the end of the bone firmly held, the meat can be quickly stripped off by turning the wing inside out, much as Fig. 221. Taking out the leg bones. (Courtesy of F. E. Mixa.) the finger of a tight glove is removed. The last joint of the wing is usually cut off without any attempt to save the meat, because there is so little of it that it hardly pays to go to the trouble of boning. The leg bones are taken out the same way as shown in. Please note that these im
. Poultry production. Poultry. 462 POULTRY PRODUCTION it will hold the enlarged ends of the bone firmly, as is being done in Fig. 220. With the end of the bone firmly held, the meat can be quickly stripped off by turning the wing inside out, much as Fig. 221. Taking out the leg bones. (Courtesy of F. E. Mixa.) the finger of a tight glove is removed. The last joint of the wing is usually cut off without any attempt to save the meat, because there is so little of it that it hardly pays to go to the trouble of boning. The leg bones are taken out the same way as shown in. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Lippincott, William Adams, 1882-1931. Philadelphia, Lea & Febiger
Size: 1339px × 1867px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookpublishe, booksubjectpoultry
