284 Farm, Poultry 



long enough before killing to permit the crops 

 to become entirely empty. 



If for any reason a few fowls should gain 

 access to food just before killing time, and it 

 is not desirable to retain them longer on the 

 farm, they may be killed and dressed with the 

 rest, and after picking, a short clean-cut incision 

 may be made through the skin, which will per- 

 mit the removal of the crop. An incision should 

 be made in the crop, the crop turned inside 

 out, thoroughly cleaned and returned. The 

 practice of removing grain from the crop by 

 forcing it out through the mouth by external 

 pressure is not recommended; in fact, it is 

 condemned in positive terms by dealers. While 

 in some instances it may be possible to empty 

 the crop without breaking the skin, yet it will 

 be necessary to use sufficient force in many cases 

 'to cause discoloration. 



There are two methods used in preparing 

 dressed fowls for market. These are known as 

 dry -picking and scalding. It may be stated in 

 a general way that the finest quality of chickens 

 and turkeys commands higher prices when dry- 

 picked. On the other hand, lean or thin poul- 

 try does not present so good an appearance 

 as when scalded and "plumped," as will be 

 explained later, and therefore does not sell so 

 well. Ducks and geese are usually scalded, 



