Carefully draw, pick, and singe the birds; wipe very clean, or wash, if preferred, using salted water. In dressing leave on the head - and the feet, if desired - so that those familiar with ducks may know by the shape, etc., of the head what kind of a duck is presented. When drawing the birds, cut a lengthwise slit over the crop, and, after the windpipe and all other appendages have been removed and the duck carefully cleaned, pass the head through this opening into the inside of the duck, then reach in and pull it through, letting emerge at the opening, made in drawing, between the drumsticks. Run a threaded trussing needle through the leg the neck and out through the second leg, return to the first side in the same way, leaving a short stitch on the opposite side; tie tightly to keep the head in place. When the duck is roasted, cut this stitch and draw out the threads by the knot on the other side. Cut off the wings at the second joint. If the feet be left on, dip them into scalding water and rub off the thin outer layer of skin. Twist the legs out of joint at the point where the flesh begins and double them backward on the upper part of the leg. Pass the tail through the vent. Authorities differ as to salting wild duck before cooking and basting while cooking, but all agree that the oven in which they are placed should be very hot. The time required for cooking is from eighteen minutes, for very rare, to forty minutes, for very well-done birds. Often wild duck are trussed in a manner similar to fowl. A bunch of celery is thrust inside of the body, the neck is cut off close to the breastbone, and the skin is turned over and fastened down on the back with a stitch that holds the wings in place. The head, from which the eyes have been removed, is placed in the opening made in drawing the duck and fastened there by a thread passing through the legs and eye-sockets, which is returned in the same manner to the first leg and tied.