21. Cut in sharp at the point of the breastbone, turning the knife and
cutting away the wishbone with the meat. Bend in the bones of the
breastbone.

PACKING CHICKEN

Use a one quart jar. Caution: Do not pack the giblets with the meat.

1. Have the jar hot.

2. Pack the saddle with a thigh inside.

3. Pack the breastbone with a thigh inside.

4. Pack the backbone and ribs with a leg inside.

5. Pack the legs large end downward, alongside the breastbone.

6. Pack the wings.

7. Pack the wishbone.

8. Pack the fillets.

9. Pack the neck-bone.

10. Pour on boiling water to within one inch of the top; add a level
teaspoonful of salt; place the rubber and cap in position, partially
seal, and sterilize for the length of time given below for the
particular type of outfit used:

Water bath, home made or commercial (pint or quart jars) 1 hour
Water seal, 214 deg. 3 hours
5 pounds steam-pressure 2 hours
10 to 15 pounds steam-pressure 1 hour

Remove jars; tighten covers; invert to cool, and test joints. Wrap
jars with paper to prevent bleaching.

PIGEONS

_Young_ pigeons. Dress pigeons, wash well, and roast for 30 minutes
basting frequently. Some pieces of fat bacon put over the breasts will
prevent them getting too dry.

_Old_ pigeons. Dress, wash, and fry pigeons.

Brown some onions in the fat with the pigeons, using a pound of onions
to a dozen birds. Cover with hot water after pigeons and onions are a
golden brown; simmer until the meat is tender and can be removed from
the bones. Add from time to time boiling water, if necessary, in order
to keep the birds covered. When tender, take meat from bones. Return
the meat to the liquor, salt to taste and pack while boiling into cans
or jars, fill with liquor to within one-half inch of top.

All small game birds may be canned like pigeons. Blackbirds may be
treated like pigeons. They make an excellent stew.

PLAIN CANNING OF TENDER COTTON-TAILS OR TWICE-SKINNED JACK-RABBITS

1. Blanch in boiling water until the meat is white.

2. Cold dip.

3. Pack tightly in sterilized jars.

4. Add boiling water and 1 teaspoonful salt to quart.

5. Adjust rubber and lid.

6. Sterilize in hot water bath for three hours.

7. Remove from bath and complete the seal.

Rabbit meat thus canned, may be served in various appetizing ways.

RABBIT SAUSAG