' UM ie
United States Department of Agriculture,
.BUREAU OF CHEMISTRY.
H. W. WILEY, Chief.
R A KNIFE FOR KILLING POULTRY.
By H. C. PIERCE,
Food Research Labora41pr--.
The knives in common use in bleeding -ojtry ae
not suited to their purpose. The blades are too broad and too long and the curve At te point should be on the back instead of bn the
cutting edge. The handle is so large that the
killer is encouraged to use too much force n- S ,.i
making the cut to bleed, whereas a light touch
of the sharp knife, properly directed, is all that is needed to cut the blood vessels. The knives are also insanitary in that dirt collects at the
junction of the blade and handle.
The knife which is to be used to bleed and
brain poultry should be small, with a narrow blade; stiff, so that it does not bend; of the best steel, so that it can be kept sharp and is not nicked when used in braining; and the handle and blade should be in one piece. Such a knife, with the aid of the packing-house emery wheel or grindstone and oilstone, can be made from an 8-inch flat file. (See fig. Ia.)
To make this knife the handle of the file
should first be ground off. Then the blade should be shaped from the small end of the file, as shown in figure 1, b. It should be 2
inches long, one-fourth inch wide, and oneeighth inch thick at the back. The curve to
make the point should slope from the back
downward. A blade of this shape reaches the blood vessels to be cut more surely than does a blade on which the point curves upward.
After the blade is made the ridges on the file
Fi. I.-Knife for bleeding and
should be ground down, leaving just enough braining poultry: .a. File from roughness to prevent the knife slipping in the which knife Mmade;:b,K nif hand of the killer. The length of the knife, over all, should be 7 inches.
WASHINGTON, D. C., June 2, 1910.
UNIVERSITY OF FLORIDA 3 1262 09216 9241