SOMESOPENISECRETS 133 
When chickens are killed and dressed for home 
consumption, the ax is usually the weapon relied 
upon, although professional pickers use a knife with 
which they pierce the brain through the mouth. The 
amateur’s job, always an unpleasant one, is sim- 
plified by using a block into one end of which a 
spike has been driven. Then a stout bit of cord 
may be made into a loop passed around the chick- 
en’s head and slipped over the spike. Holding the 
legs of the bird in his left hand, the operator is 
able to use his ax in his right hand with assurance 
that the first blow will be the only blow needed, for 
the chicken will not be able to dodge. 
It is as easy to pick a chicken as soon as it has 
been killed as to let it become cool and then scald 
it, for the feathers come off quickly while the flesh 
is warm. The breast and neck should be picked 
first, as there is most danger of tearing the skin 
there. A strawberry huller such as is found in 
most kitchens is highly useful in removing the pin 
feathers. As soon as the chicken has been freed 
of its feathers, the carcass should be plunged into 
cold water and allowed to remain until thoroughly 
chilled. The experts say that the bird should not 
be drawn until it is to be made ready for cooking, 
