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 (Journal, Board of Agriculture, 1904-5, page 306). Where the bird is very large, as is the case with turkeys, it may require the full strength of a man in order to produce the dislocation in the manner mentioned. In this case it is often necessary to first hang the bird up by the leg to secure the best results.

In killing a fowl by bleeding it is strung up by the legs with its head hanging downward. The operator then gives it a sharp blow with a stick on the back of the head and when he has stunned it by this means he inserts a sharp knife into the roof of the mouth, penetrating the brain. He also severs the large artery of the throat by rotating the knife and the bird rapidly bleeds to death. This method of killing, it is seen, is not a very humane one. If, for instance, the sensation of the bird is not destroyed by the first blow the other process must be needlessly painful. This process, simplified somewhat by omitting the hanging, is the one commonly followed by professionals in this country. In England turkeys which are prepared for the market are plucked but not drawn. One of the newest methods of plucking is known as the Devonshire style and consists in stripping the feathers clean off the breast and thighs but leaving the neck, back and wings covered. The fowls are then tied around the legs with a strong cord in such a manner as to show the plumpness of the breast prominently.

The methods of preparation of the fowls depend largely on the demands of the market to which they are going. Some require the fowls to be clean plucked and others prefer some of the feathers left on.

Eggs.—Eggs are a common article of diet throughout the world. The eggs of domesticated fowls are those which are principally used for food, though the eggs of wild fowls, and birds and reptiles are also edible but on account of the difficulty of getting them and their rarity are not to be considered as a commercial article. The chief sources of supply are the eggs of chickens, ducks, and geese. Chicken eggs are by far the most important, duck eggs the next important, and goose eggs the least important. The eggs of fish also constitute an article of food of considerable value and are extensively used. For instance the fresh eggs of shad are used in large quantities during the whole of the shad season and are often kept in cold storage for use at other times. The eggs of sturgeon are used extensively in the fresh state and when pickled as caviar are highly esteemed throughout the world. These two kinds of eggs are probably the most important of fish eggs used for food purposes. Chicken eggs vary greatly in size according to the age and variety of the fowl. The average weight of chicken eggs is 680 grams per dozen. They vary also in color from pure white to a brownish yellow. Duck eggs are larger and also variegated in color. The average weight of duck eggs is 847.2 grams per dozen. Goose eggs are the largest of the three varieties, varying also in color. They weigh on an average 2284.8 grams per dozen. Eggs also vary greatly in shape, being generally ovoid but some being much more spherical than others according