Turkies.
HAVING properly picked your turkey, break the leg bone close to the foot, and draw out the strings from the thigh, for which purpose you must hang it on a hook fastened against a wall. Cut off the neck close to the back; but be careful to leave the crop skin sufficiently long to turn over the back. Then proceed to take out the crop, and loosen the liver and gut at the throat end with your middle finger. Then cut off the vent, and take out the gut. Pull out the gizzard with a crooked, sharp-pointed iron, and the liver will soon follow; but be careful not to break the gall: Wipe the inside perfectly clean with a wet cloth; having done which cut the breast-bone through on each side close to the back, and draw the legs close to the crops. Then put a cloth on the breast, and beat the high bone down with a rolling-pin till it lies flat. If the turkey is to be trussed for boiling, cut the legs off; then put your middle finger into the inside, raise the skin of the legs, and put them under the apron of the turkey. Put a skewer into the joint