48 The Business Hen. 



daunted, I took them home again, and we pegged away at it ourselves. If 

 those who are looking for profitable employment in Winter for farm help 

 can succeed in raising a lot of broilers to be picked in Winter, there will 

 be no lack of employment. We do not pretend to know how to do it 

 quickly yet, but we can do it nicely, and sell them for top quotations or 

 more. We are open for suggestions from those who know how to do it 

 quickly. The first thing, of course, is to have good plump birds. They 

 should have yellow skin and legs. Deprive them of food at least 12 hours 

 before killing, so that the crop will be empty. Hang the birds up by both 

 feet, and bleed by opening mouth and cutting main artery of neck, at base 

 of tongue. It is important to draw all the blood, or it may settle under 

 the skin where each feather is pulled, discoloring the skin. Pull large 

 wing and tail feathers first, then smaller feathers, and finally the pin 

 feathers. There are spots on each wing and on the breast, where the skin 

 tears very easily. Great care must be exercised at these points. Aside 

 from this, it seems to be simply a case where nimble fingers count. Our 

 best pickers stiTI require from 15 to 18 minutes for either a squab broiler or 

 a two-pound broiler. Immerse in ice water just as quickly as feathers 

 can be removed. This removes animal heat quickly and prevents dis- 

 coloration of the abdomen. When ready for shipment, remove from ice 

 :vater, and pack in pounded ice. We wrap the heads of our S. C. Whitp 

 Leghorn cockerels in a neat paper before packing. This adds to the 

 attractive appearance of the shipment. The squab broilers should weigh 

 12 to 14 ounces each. They are used by the wealthy buyers, and demanded 

 just at the time when they are hardest to produce. If eggs that are laid 

 in November and December can be successfully converted into chickens, 

 they are sure to sell for big prices." 



