Singe, remove pin-feathers and tendons, then separate the fowl into pieces at the joints. Beginning with the legs, cut through the loose skin between the legs and the body, bend the leg and cut off at the joint; by moving the legs a little the joint between the "second joint" and drumstick can be ascertained; cut through the flesh at this place, then sever the ligaments. Cut through the skin and flesh on the under side where the wing joins the body, and disjoint the wing. Make an incision between the ends of the breast bone and the tail, near the latter; carefully cut through the skin from the incision to the backbone on each side. Then remove all internal organs. Cut through the ribs, and the articulation at the top of the collar bone, thus separating the breast and back; divide the back by cutting through the middle crosswise. Often the wishbone and flesh attached to it are cut off and the rest of the breast chopped into two parts at the bone; these, however, are not natural divisions, but convenient for serving. Wipe the pieces with a damp cloth and wash the inside of those that need it; do not soak in water. A fowl for broiling or for fricassee needs to be fresher than for roasting. If a fowl have an odor about it that indicates long keeping, wash on the inside with water in which a little soda has been dissolved and let stand until time of cooking with bits of charcoal inside. Chickens and turkeys one year old are best for roasting. When older steam for an hour or more, then finish cooking and brown in the oven.