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POULTRY PRODUCTS 



FIG. 160. The leading operations in sticking and dry picking a bird for market. 

 A, The bird suspended by the feet. The head should be on a line with the killer's 

 waist. B, The operator severing the artery at the back of the mouth with a sharp 

 knife. C, Immediately after sticking, the feathers are plucked quickly and carefully. 

 D, The bird completely picked and ready for chilling in cold water. 



