PO UL TR r- CRAFT. 191 



281 . Fowls Must Fast Before Being Killed that when killed the crop 

 and intestines may be empty. No food should be given for at least twelve 

 hours previous to killing, and a longer fast eighteen to twenty-four hours 

 is desirable. 



282. The Killing is Done by Bleeding in the mouth or neck with a 

 sharp knife. (Knives made specially for poultry killing can be procured). 

 It used to be the practice to stun the bird by striking on the head or back with 

 a stick before bleeding. This was discontinued because when stunned the 

 birds did not always bleed properly. Bleeding in the mouth is the method 

 most favored, because the cut is hidden, and thus the carcass is more sightly. 

 As it is the more difficult way, one who is uncertain of his ability to do it 

 right, should bleed in the neck the fowls he kills to sell until by practice on 

 fowls to be used at home, he has become expert in bleeding in the mouth. 



The method of making the cut, is thus described by Boyer : 



"The bird's legs are fastened to a stout cord suspended from the ceiling, and a hogs- 

 head or barrel is placed underneath to catch the blood and feathers. Then the operator 

 gets in front of the bird, placing it under his left arm; * * runs the knife back in the 

 mouth, and then bringing it a little forward, cuts crosswise, severing an artery. The 

 mouth, during the operation, is held open with the fingers of the left hand. Great care 

 is taken not to cut too much, for fear of the bird dying before the feathers are all 

 removed, in which case it would be difficult to pick." 



All operators do not make the cut in the same way. Cooper says : 

 " Make a sharp cut lengthwise in the mouth, to make them bleed ; then a slot upwards, 

 which penetrates the brain." 



McFetridge : 



" Have a weight, say two pounds, with hook attached, to fasten in the chicken's lower 

 beak to keep the head steady, and over the barrel. With a sharp knife make a cut 

 crossing at the base of the brain inside the mouth ; then turn the knife blade and make 

 a deep cut in the roof of the mouth into the brain." 



Novices can take their choice of these methods. Each will settle on that 

 which comes handiest to him. 



283. Dry Picking. In dry picking the feathers are removed while the 

 bird is still alive (though paralyzed) . The success of picking by this method 

 depends on removing all the feathers while the bird is bleeding. In dressing 

 broilers, the pin-feathers and stubs must be removed afterwards with the fingers 

 and a small knife. When the bird is perfectly clean, the blood is washed from 

 the mouth and throat, and the carcass is placed in cold water, to which a little 

 salt has been added, and allowed to remain there for several hours, until 

 thoroughly cooled. It is then taken from the water and hung up to dry before 

 being packed. 



284. Scalding. In scalding the success of the operation depends on 

 having the water at the right temperature as near boiling as it can be and 

 yet not boil, and getting all the feathers to be removed thoroughly and 



