DUCK CULTURE IN CALIFORNIA 107 



it in the hands of those that are experienced. Still if there is a call 

 for ducks in a local market it is well to know how to kill and dress 

 them. 



Hang them in pairs on a line, head down, the killer goes along 

 with a sharp knife and sticks eac'hi one in the roof of the mouth, at 

 the same time hitting it a sharp blow on the top of the head, and 

 pulls out the main tail and wing feathers. He passes on and a 

 picker takes up the job of picking the first duck. Take the duck 

 down as soon as dead, wash out the mouth and proceed with the 

 picking. Or if to be scalded, have a pail of hot water and a pail of 

 cold handy to dip the fingers in. Take the feathers from the breast 

 first, then turn over and follow along the back, clean, lay on a 

 board out of the reach of flies until all are scalded, then finish up. 

 Every sign of feathers and down must be picked clean; after that 

 is done, have a bucket of hot water and one of cold, as before, dip 

 the ducks, one at a time, in the hot water, then immerse in the cold 

 and leave until all animal heat is gone from them. The dipping in 

 hot water, then in cold is called plumping, as it adds to the appear- 

 ance of the ducks and does no harm it should always be done, if 

 we want our products to look the best. 



When the ducks are cold, wipe off with clean cloth, wrap in white 

 paper and ship as soon as possible. 



