It is not only an unmerciful way of killing, but the blood has thus no escape, and settles about all the vital organs.

The head should be cut off, and the body hang and bleed thoroughly before using.
Pick out all the pin-feathers with the blade of a small knife.

Turn back the skin of the neck, loosening it with the finger and thumb, and draw out the windpipe and crop, which can be done without making any cut.

Now cut a slit in the lower part of the fowl, the best place being close to the thigh.

By working the fingers in slowly, keeping them close to the body, the whole intestines can be removed in a mass.