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Contained in Letters, and taken from the Performances of the most polite Proficients in most Parts of Europe. Now publish'd for the Good of the Publick, By R. BRADLEY, Professor of Botany in the University of Cambridge, and F. R. S. To which is Added, From a Poulterer in St. James's-Market, the Manner of Trussing all Sorts of Poultry.
D is the point of the Skewer. The Manner of Trussing a Chicken like a Turkey-Poult, or of Trussing a Turkey-Poult. From. Mr. W. N. Poulterer of St. James's-Market.
I think we can scarcely venture upon the expedient that would otherwise be admirable, of these interviews being carried on without the intervention of any such impertinent fellows, from whom one is ever in danger, without the smallest notice, of having it published at St. James's-Market, and proclaimed from the statue at Charing-Cross.
Then at the bottom of the Apron of the Goose A, cut an hole, and draw the Rump through it; then pass a Skewer through the small part of the Leg, through the Body, near the Back, as at B; and another Skewer through the thinnest part of the Wings, and through the Body, near the Back, as at C, and it will be right. The Trussing of an Easterling. From Mr. W. N. Poulterer of St. James's-Market, London.
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