286 , Farm Poultry 



bleeding. Americans prefer to have all flesh free 

 from blood. The keeping quality is thought to 

 be considerably enhanced by thorough bleeding. 

 In all the operations of killing and picking, care 

 should be taken to avoid bruising the flesh, 

 tearing the skin or breaking the bones. 



It is customary to suspend fowls by the feet 

 before they are killed. In the case of heavy 

 fowls they should be so suspended that they will 

 not strike each other with their wings when flop- 

 ping, or strike their wings against any hard 

 object. Fowls bleed best when suspended head 

 downward at the time of killing. 



Dry -picking. Immediately after killing, the 

 feathers should be removed carefully and cleanly. 

 Dressed fowls should be sent to market, if pos- 

 sible, without the skin being broken at any 

 place. It is usually customary to commence pick- 

 ing immediately after sticking. "Green ducks" 

 and broilers are usually picked while the bleed- 

 ing is taking place. As soon as the incision is 

 made with the knife, the birds are stunned by 

 a blow on the head and then picking com- 

 mences at once. It is essential in dry- picking 

 to remove the feathers as soon as possible after 

 the birds are killed. 



When fowls are picked dry, to be shipped in 

 cold weather, they should be hung in a cool place 

 until thoroughly cold before they are packed. 



