36 



bleeding the fowls. It is claimed by the exporters that the flesh will 

 keep longer and will not be so dry as where the birds are bled, I 

 prefer the latter method. 



After the bird is killed, plucking should begin at once. Care should 

 be taken to keep the head downward, to allow the blood to collect in 

 the neck. Where the birds are allowed to become cool before being 

 plucked, it is very hard to avoid tearing the skin ; and the plucking 

 is much more tedious. The birds should be plucked clean with the 

 exception of about two inches of feathers adjoining the head. 



Fig, 25. Showing a number of chickens in the shaping boards. 



After the chicken has been plucked, it should be placed on a 

 shaping board, as seen in Figs. 24 and 25. The weight placed on the 

 top of the chicken is used to give it a compact appearance. This 

 weight may be of iron, as seen in the cut, or a brick may be used in 

 its place. If chickens are hung by the legs after being plucked, it 

 spoils their appearance, making them look thin and leggy. 



Many good chickens are spoiled by being packed before they are 

 thoroughly cooled. Care should be taken that all the animal heat is 

 out of the body before the fowls are packed. We always cool the 

 birds at least twelve hours before packing them. 



The chickens are packed in box^s as seen in Fig. 26. The box is 

 lined with parchment paper ; and, if the chickens are to be shipped a 

 long distance, each bird is wrapped in paper. This prevents the 



