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Chickens, ducks, capons and turkeys should be killed at least twenty-four hours before cooking; the following directions as to cleansing and preparing apply to all kinds of poultry. When well picked, singe by removing the stoye cover and putting some paper in, pass the bird over the flame, taking care not to blacken it or burn the skin. Cut the neck off as near the body as possible, pushing the skin down before you do it, so as to leave enough skin to cover the place where the neck has been cut; cut off the feet below the joint; with your forefinger loosen the crop, and take it out without breaking or emptying it. Next cut a slit right under the rump large enough to run two fingers, if a chicken or duck; your hand, if a turkey or goose, into the body. Before attempting to draw out the entrails, loosen with your finger all the tiny strings that attach them to the body, be sure that your fingers can pass between the contents of the stomach and the body in any direction without obtruction; then bend your hand or fingers round the mass and draw it forward, this will bring the whole out in a ball; by no means drag it by any particular part, or you will break the entrails or gall bladder, and the whole Poultry. 185 process, in the former case, be an unclean one; in the latter, the bird may be spoiled, for it is impossible to wash away the bitter of the gall if broken. Cut off the vent which will free the main.entrail. If properly managed the bird will be quite clean inside, and need only wiping with a wet cloth; if not clean, pour lukewarm water through the bird, wipe inside and out with a towel, but do not wash the outside unless necessary from accidental soiling. With care, a chicken may be emptied without any uncleanliness; lay the bird aside. The gall, a small dark green bladder, is attached to the liver; cut it off, leaving a bit of the liver with it to avoid breaking, throw the liver into cold water; by cutting the gizzard very carefully at the wide side without penetrating the inner skin, it can be peeled off, leaving the inside whole, thus avoiding the usual mess made by inexperienced hands. Scald and skin the feet (see directions, page 47); put liver, gizzard, heart, feet and neck on in a pint of water, if chicken or duck; a quart, if turkey, with a slice of onion and piece of carrot if at hand, and let them stew slowly down to half the quantity, when they will be a stiff jelly. To TRUSS AND STUFF CHICKEN OR TURKEY. — For roasting, twist the pinions under the wing to the back, push up the legs till they lie flat against the side of the bird and the lower joints are even with the rump; pass a skewer through the centre of the thighs bringing it out opposite, fasten them in that position with a cord, fasten the ends of the legs close to the vent; press on the breast bone hard with the palm of the hand. If the bird is to be stuffed, loosen the skin of the breast and put the forcemeat (see recipe) where the crop was, turn the neck skin over to the back and sew it. 1 86 Practical Recipes. ROAST CHICKEK.