308 Farm Poultry 



be immersed in hot water immediately after they 

 are through bleeding. The water should be a little 

 below the boiling-point. It is recommended to 

 immerse the birds thoroughly in the water three 

 or four times, lifting them out between each immer- 

 sion in order to give them a little airing. Immed- 

 iately after scalding, chickens and turkeys should 

 be picked clean, and care be taken not to break the 

 skin. The skin of young fat fowls is more likely 

 to tear than that of older ones. As these birds are 

 the mdst valuable, it is necessary to exercise the 

 greatest care and skill in preparing them. After 

 scalding ducks and geese, it is recommended to 

 wrap them in a cloth for about two minutes, in 

 order that the down may be more readily removed 

 with the feathers. 



Plumping. Commission men recommend that 

 scalded poultry be "plumped" after picking. That 

 is, after the fowls are carefully picked, they should 

 be dipped in hot water for a few seconds. This 

 water should be about the same temperature as 

 that used for scalding, perhaps not quite so warm. 

 Then they are removed and placed at once in cold 

 water, where they should remain from fifteen to 

 twenty minutes. If fowls that are scalded and 

 "plumped" in this manner are to be shipped dry, 

 they should be hung up until the skin becomes 

 thoroughly dry. If they are to be packed in ice for 

 warm-weather shipment they may be placed in 



