Dry -picking and Scalding 287 



Poultry should not be packed until all of the ani- 

 mal heat has disappeared. A cool place is pref- 

 erable to one so cold that the flesh will freeze 

 quickly. If the skin is wet when the fowls are 

 packed, they are likely to present a more or less 

 discolored appearance when offered for sale. 

 When dry-picked fowls are to be packed in ice 

 for hot weather shipment, they may be plunged 

 in cold water for a short time immediately after 

 picking and then placed in a tank of ice water 

 and left for several hours. Some extensive duck 

 raisers make a practice of leaving the picked 

 ducks in cold water over night. Either ice water 

 or cold spring water may be used for this pur- 

 pose. 



Young fowls, especially ducks, that have 

 many pin feathers are sometimes prepared by 

 shaving with a sharp knife after the feathers 

 are removed. This removes the projecting parts 

 of the pin feathers and will help to place the 

 fowl in the best possible condition for market. 

 Of course white birds are much preferred on 

 this account to colored ones. The English use 

 a short, thin-bladed knife in removing the pin 

 feathers. This operation is called "stubbing," 

 and is generally performed by women and chil- 

 dren. 



Scalding. When birds are scalded they should 

 be immersed in hot water immediately after they 



