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The French method of killing finds most favour on this continent, and
it is followed in all the large packing establishments. The fowl is
suspended by a loop around the legs at a convenient height, and the
operator, with a short stroke of the knife, which severs the main
arteries, and a quick thrust through the roof of the mouth to the
brain, kills the bird. Immediately that is done, the operator begins
picking off the feathers, which pull easily for about one minute, after
which they begin to come hard; but in that minute most of the work of
plucking is done. No incision is made in the skin of the fowl by this
method of pulling and bleeding; nor should any be made, for the moment
the interior of a fowl is exposed to the air decomposition sets in.
Packed and handled as described, the fowls will keep perfectly for
days, or, if in cold storage, for weeks or months.
The English method differs only in the killing. No knife is used; no
external bleeding is done. The vertebra next to the skull is severed
from the head by a strong jerk by the operator. This causes instant
death and loosening of the feathers as in the French method. The head
is drawn out from the neck an inch or two and into this space the
blood drains and forms a clot as the bird hangs by it's feet. This
method shuts out the air from the interior of the carcass even more
effectually than does the French method.
Serious criticism of these methods of dressing poultry has been made
in some places because they are alleged to be inhumane. Exactly the
opposite is the case. They are most humane, because by either method
death is instantaneous. Moreover, they are simpler for the producer
and safer for the consumer.
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