Draw the chickens as soon as they come from the market, and put them at once in a cold place. Cut off the feet and head, split the skin down the back of the neck, detach it from the neck, draw it down over the breast, take out the crop without breaking it, and cut the neck off close to the body. Turn the chicken over, make a vent under the rump large enough to easily draw out the intestines; put in your finger and loosen the internal organs - liver, heart, gizzard, lungs and entrails; grasp the gizzard and pull carefully, bringing them all out together, unbroken. With a sharp knife cut around the vent of the large intestine, and your chicken is clean. Be very careful not to break the gall bag or intestines, as the contents of either would render the fowl uneatable to the sick. The contents of the intestines are offensive, and no amount of soaking or washing will remove the odor and flavor from the meat.

Do not soak chickens in water. I cannot speak too strongly against this abominable practice. As soon as the chicken is carefully drawn, get a pan of cold water and a piece of cheesecloth, wash the skin thoroughly, wring out the cloth and wipe the chicken inside and out; put it on a dry plate and stand in a cold place. The soaking of meats in cold water draws out the nourishment and flavor.

Do not use the giblets for the sick.

These directions for drawing will answer for turkeys, chickens, ducks and all kinds of birds.