180 PROGRESSIVE POULTRY CULTURE 



areas of the surface of the fowl's body are the places 

 where the skin tears most easily. The feathers of the 

 back may usually be rolled off by handfuls. The matur- 

 ity or ripeness of the plumage helps greatly in picking 

 clean and the chicken should be killed when pin feathers 

 are not too plentiful. 



If any stubs of feathers remain, use a knife blade. 

 Catching the stub between the blade and the thumb 

 enables the picker to remove the stub easily. If however, 

 this plan fails the skin over the quill may be slit and 

 the stub is readily extracted. 



Scalding Some markets will take scalded fowl and 

 if properly done the operation of picking is thereby ren- 

 dered very easy. Water at boiling point, but not actu 

 ally "boiling is used. 



The fowl after killing is held by the head and feet, 

 dipped into the hot water, lifted up and down s?vera< 

 times and then hung up by the cords attached to the feet. 



The feathers are rolled off speedily, care being taken 

 not to bruise or start the skin. If even the scarf skin is 

 loosened or rubbed off these spots will turn dark in color 

 and the appearance of the dressed fowl will be very 

 much injured. The head and legs should not be scalded. 



To plump the picked fowl and greatly improve its 

 appearance, the carcass is plunged into cold water after 

 being dipped in scalding water. It may be left len or 

 fifteen minutes in the cold bath and is then hung up by 

 the legs to dry and cool. 



COOLING. 



Whether dry or wet picked the body of the fowl 

 should be very thoroughly cooled before it is packed for 

 shipment. If any animal heat is left in the carcass the 

 flesh may spoil. 



The fowl may be hung up in a cool place until all 

 the body warmth has escaped. In hot weather if the 

 fowls are' to be packed in ice for shipment, they may 

 previously be kept in cold water until cooled to the tem- 

 perature of the water and then in ice-water until 

 packed. 



