370 



POULTRY BREEDING AND MANAGEMENT 



Shaping. After picking and cooling the bird is fre- 

 quently shaped on a shaping board to give it a more com- 

 pact appearance. It is placed breast down on a board and 

 a weight put on its back. This may be called a harmless 

 " trick of the trade." Fowls that are naturally well fleshed 

 and plump will not be improved by this treatment. 



I 



i 



DRY PICKING, DRY COOLING AND DRY-PACKED POULTRY 



Scalding. For home use and immediate consumption 

 scalding is the almost universal method. It is also used by 

 dealers in many large centers. It is the easiest and quick- 

 est method of removing the feathers. The objections to 

 scalding are that it tends to disfigure the skin and change 

 its natural color. Water for scalding should be kept just 

 below boiling. The feathers rub off easily when properly 

 scalded. The legs and feet should not be allowed to touch 

 the water. 



