DRESSING 417 



pick should be determined largely by the demand of the market 

 to which the birds are shipped. If market quotations show a 

 preference for dry-picked birds, then dry picking should be pre- 

 ferred to scalding. 



Plumping or Cooling. As soon as the birds are picked by 

 either method, it is a common practice to immerse them in a tub 

 or pail of cold water for at least an hour. This accomplishes 

 several objects: (1) It removes the animal or body heat from the 

 carcass, thus increasing the keeping qualities. (2) It also lessens 

 the excessive red color of comb and wattles, and gives them a 

 better appearance. (3) The entrance of water into the pores 

 makes the flesh plump and distends the skin. 



The method to follow in plumping is as follows: Have a tub 

 or tank of cool water near the picker. As soon as each bird is 

 roughed and pinned, it should be thrown in this cool water and 

 allowed to cool for about twenty minutes. After this each bird 

 should be handled separately, the clotted blood being removed 

 from the mouth and nose, the comb, feet, and shanks should be 

 washed and then each bird should be placed for about an hour in a 

 tank or tub filled with ice-cold water. This will complete the proc- 

 ess of plumping, or distending the flesh. It will also cool the bird 

 and leave it in good condition for packing. When the birds are to 

 be dry packed, they should be removed from the plumping water 

 and allowed to drain for at least two hours before packing; when 

 ice packed, they can be packed immediately when coming from 

 the cooling water. Cooling is a very necessary operation when 

 fitting poultry for market. 



Shaping. The process of shaping improves the appearance of 

 the bird by forcing its breast forward and making it look full of 

 meat. It may be done during cooling if the process is refrigeration. 

 Although not general in this country, shaping is extensively done 

 in Europe. The method is to place the birds in wooden frames or 

 V-shaped troughs so that, when pressure is applied from above, 

 the flesh is forced into the desired part and stays there after 

 cooling and hardening. With good, well-grown, plump-breasted 

 birds little if any benefit is to be derived from the process. At best 

 \t will improve the appearance only of those birds which are 

 naturally thin or not in prime condition when killed, giving them 

 a more plump appearance. 



Dressing. The necessity and manner of dressing depend 

 upon the market and the fowl. When poultry is marketed through 

 27 



