A good chicken or turkey should be plump, the cartilage at the end of the breast-bone soft and pliable, and the legs smooth. If very young there will be many pin feathers. These and all the feathers should be carefully removed. Then scorch well by holding over a direct flame, burning paper or otherwise.

Then proceed as follows:

1. With a sharp knife cut through the thick skin on the leg 1 inch below the knee. Break the bone at this point. Insert a stiff skewer under each one of the tendons found on the back and front of leg and pull carefully, removing as many as possible. A few may break. Then remove the leg, leaving an inch of bone below the joint. When baked this will come off easily, leaving a fresh, unburned end.

2. Split the skin down the back of the neck and cut the neck out even with the shoulders, leaving the skin loose.

3. Remove the crop, windpipe, etc., from the neck. This can be done, especially if the crop is full; otherwise, remove with the rest of the entrails, loosening thoroughly by breaking all the connecting membranes with the finger. Be careful not to break the skin over the breast.

4. Remove the oil sac from the tail.

5. Insert sharp pointed knife and cut vent loose from the skin.

6. Make an incision under the left leg. Insert the fingers and break through the membrane. Then work the fingers up around between the breast and the intestines, and around next to the back, thus loosening everything. Take hold of the giz?ard and remove carefully, bringing with it all of the entrails. See that the lungs and kidneys, which lie against the back, are removed.

7. Put fowl into a pan of water to which has been added 1 t soda for every 2 quarts of water. With a small cloth wash carefully inside and out, rubbing the skin well. Then rinse thoroughly, letting plenty of water run through the fowl. Dry well.

8. Lay the fowl on the back, season inside with salt and pepper, and stuff the breast until it is smooth and plump.

Fold the skin of the neck down on the back and pin with a small steel skewer.

9. Stuff the body of the fowl, press the legs close to the body, hold firmly with one hand and with the other push the thigh up into the side. Fasten with a skewer run through from one leg to the other. Lay wings close to the body and fasten with a skewer. Insert a skewer under the tail. Wrap a piece of cord around the tail, bringing one end up on the right side, wrapping it twice around the leg skewer, then up around the wing skewer across under the back, repeating the process on the left side, bringing it down and fastening at the tail.

Chicken Stuffed and Trussed for Roasting.

10. Season all well, and rub over with melted butter.