POULTRY RAISING TURKEYS 373 



with a quick jerk or twist backward. After the neck is disjointed the head is 

 pulled away, so that it will form an open place in which the blood may settle. 

 It is claimed by some that the birds will keep longer when killed this way 

 than when killed by the other methods, as there is no opening to admit the 

 air into the body. This method requires a little practice to do it well. 



Beheading. A third way is the old method of beheading with an ax, 

 which has been used for so many years. This plan is not as good as the other 

 two when the birds are sent away from the home market because large 

 markets demand that the heads be left on. 



Dressing. 



Dry-picking. If the birds are to be dry picked, begin plucking out the 

 feathers immediately after sticking them before the blood stops flowing. Be 

 careful not to tear the flesh. Pull the wing feathers and the main tail feathers 

 first by yanking them straight out. Some markets demand that the main 

 feathers of the tail and the primaries of the wings be left on the carcass, and 

 if that is the case they should not be removed. Remove the breast feathers 

 next because the skin of the breast is tender and likely to tear if cold. Jerk 

 them straight outward from the bird as it hangs, a few at a time. After 

 plucking the breast move up over the body and then to the back. Finish on 

 the neck. A few neck feathers are usually left on. Do not remove the en- 

 trails, head or feet. Be sure the whole carcass is absolutely clean. Wash 

 out the mouth to remove the blood. 



Scalding. Everyone knows this method. However, let me urge the per- 

 former to guard against tearing or breaking the skin while plucking after the 

 bird is scalded. Do the plucking as quickly as possible. 



Plumping. Before plumping, hang the bird, head downward, in a cool 

 place to remove all animal heat from the body. To plump simply hold the 

 bird in cold water for a short time. This improves them whether dry-picked 

 or scalded. In cold weather, some breeders prefer keeping the birds out of 

 cold water and simply hanging them head downward, after they are thor- 

 oughly cleaned, in the open air to dry. Of course, this can be done only 

 when the weather is cold. 



Packing. 



Packing Several Together. When packing a number of specimens for the 

 same destination, they can be put in a barrel or close box. Line these with 

 manila or white paper (do not use printed, soiled or brown paper.) Pack them 

 as closely as possible. The holes left can be filled with fine excelsior. In 

 shipping to a critical market do not use straw or hay as it stains or marks 

 the birds, which detracts from their value. Be sure no space is left for the 

 birds to chuck around in transit. When the box or barrel is nailed up, desig- 

 nate its contents on the outside. It is bad practice to ship mixed lots of 

 poultry in the same package when it can be avoided. 



Packing One Bird. Line a clean wooden box with two thicknesses of 

 wrapping paper ; be sure the paper has a smooth surface. Let the paper ex- 



