Killing and Picking 285 



with the exception of young, fat ducks, which are 

 known on the market as "green ducks." These 

 are usually dry -picked. 



Killing. Those who are required to perform 

 the operation of killing fowls should bear in 

 mind that it is desirable to remove all the blood 

 from the body that can be withdrawn, and to 

 cause the fowl to suffer as little pain as possible. 

 In other words, the operator should be as hu- 

 mane as circumstances will allow. He may, at 

 the same time, prepare his birds in the best pos- 

 sible manner. 



All kinds of fowls are recommended to be 

 killed by cutting through the roof of the mouth. 

 This will cut through an artery, which will cause 

 the blood to flow freely. A sharp -pointed knife 

 should be used for this purpose, which should 

 pierce the base of the brain; it will cause death 

 at once. It is said by experts that a fowl 

 may be killed so quickly that the blood will not 

 flow as freely as desired and that the feathers 

 will be removed with more difficulty, especially 

 if dry -picking is practiced. The ideal condition 

 is to have the knife enter the brain and par- 

 alyze the fowl, and while in this condition to 

 have it bleed to death. If the fowl becomes 

 paralyzed the muscles are relaxed and the 

 feathers are easily removed. Too much stress 

 catniot be laid on the importance of thorough 



