PREPARATION OF POULTRY PRODUCTS 289 



bird. Two methods prevail, known as dry picking and wet 

 picking. In dry picking the birds are plucked immediately 

 after killing, and if properly bled the plumage can be plucked 

 before the animal heat has left the body. Dry picking is 

 not used extensively except where the birds are prepared 

 for market. The method is to suspend the birds by the 

 feet, and then remove the feathers quickly by a downward 

 motion of the hand, grasping the feathers by the thumb and 

 forefinger, and pulling in the direction opposite to that in 

 which they grew. In certain parts of the birds the skin is 

 very tender and the feathers large, and here one must be 

 careful not to tear the skin. These spots are usually plucked 

 first while the feathers pull easy. Among the tender places 

 which might be mentioned are the sides of the breast, the 

 inner joint of the wing, the thighs, and the neck. 



The second method of picking is commonly called scalding. 

 Immediately after the bird is killed immerse it in water, 

 heated to just below the boiling point. Dip it in the water 

 two or three tunes so that it is thoroughly saturated, clear 

 to the skin. The hot water makes the feathers come out 

 easily. As soon as the bird is scalded the feathers are rapidly 

 plucked, pulling out a good many at a time. Scalding is 

 usually done when birds are beheaded, and is a very satis- 

 factory way of picking for home use. But scalding poultry 

 for market is not a good practice; it spoils the appearance 

 of the carcass, and prevents it from keeping well. Scalded 

 poultry, too, does not bring as high a price as the dry picked, 

 even though of the same quality. 



After the birds have been picked they should be immedi- 

 ately immersed in cool water and left an hour or more (Fig. 

 161). This takes the animal heat out of the body, and makes 

 them plump. When taken out of the water, wash the 

 feet and shanks to remove any dirt, and -the head and mouth 

 parts to free them from any blood stains. Poultry can be 

 shipped to market in boxes or barrels, but in either case 



