First singe over blazing paper or alcohol; then cut off the feet and tips of the wings; and the neck as far as it looks dark; then, with the blade of a knife, take out all the pin-feathers; now turn the skin of the neck back, and with the fore finger and thumb draw out the crop and windpipe; cut a slit in the lower part of the fowl, and draw out the intestines, being careful not to break the gall-bag, as it will spoil the flavor of the meat. It will be found near the upper part of the breast-bone and attached to the liver. Now wasli thoroughly in several waters, and drain. If the poultry is at all strong, let it stand in water several hours, with either charcoal or saleratus. Split the gizzard, and take out the inside and inner lining; wash and put on to boil in two quarts of cold water (this is for the gravy).