304 Farm Poultry 







not be fed for some time before killing. At least 

 twelve hours, and in many cases twenty-four hours, 

 should elapse after the last feeding before the killing 

 takes place. At any rate, the crops of the chickens 

 should become entirely empty. Some cities have 

 passed ordinances prohibiting the selling of dressed 

 fowls whose crops are not free from food. In such 

 markets the law makes it imperative that solid 

 food should be withheld long enough before killing 

 to permit the crops to become entirely empty. 



If for any reason a few fowls should gain access 

 to food just before killing time, and it is not desir- 

 able to retain them longer on the farm, they may 

 be killed and dressed with the rest, and after pick- 

 ing, a short, clean-cut incision may be made through 

 the skin, which will permit the removal of the crop. 

 An incision should be made in the crop, the crop 

 turned inside out, thoroughly cleaned and returned. 

 The practice of removing grain from the crop by 

 forcing it out through the mouth by external pres- 

 sure is not recommended; in fact, it is condemned 

 in positive terms by dealers. While in some in- 

 stances it may be possible to empty the crop with- 

 out breaking the skin, yet it will be necessary to 

 use sufficient force in many cases to cause dis- 

 coloration. 



There are two methods used in preparing dressed 

 fowls -for market. These are known as dry-picking 

 and scalding. It may be stated in a general way 



