288 Farm Poultry 



are through bleeding. The water should be a 

 little below the boiling point. It is recommended 

 to immerse the birds thoroughly in the water 

 three or four times, lifting them out between each 

 immersion in order to give them a little airing. 

 Immediately after scalding, chickens and turkeys 

 should be picked clean, and care be taken not 

 to break the skin. The skin of young fat fowls 

 is more likely to tear than that of older ones. 

 As these birds are the most valuable, it is neces- 

 sary to exercise the greatest care and skill in 

 preparing them. After scalding ducks and geese, 

 it is recommended to wrap them in a cloth for 

 about two minutes, in order that the down may 

 be more readily removed with the feathers. 



Plumping. Commission men recommend that 

 scalded poultry be "plumped" after picking. That 

 is, after the fowls are carefully picked, they should 

 be dipped in hot water for a few seconds. This 

 water should be about the same temperature as 

 that used for scalding, perhaps not quite so warm. 

 Then they are removed and placed at once in 

 cold water, where they should remain from fif- 

 teen to twenty minutes. If fowls that are scalded 

 and "plumped" in this manner are to be shipped 

 dry, they should be hung up until the skin be- 

 comes thoroughly dry. If they are to be packed 

 in ice for warm weather shipment they may 

 be placed in cold water for several hours, when 



