PO ULTR1- CRA FT. 247 



less apt to disfigure them.* The picker sits beside a box (for the feathers) about level 

 with his knees, with the duck across his lap. He holds its head between his knee and 

 the box to prevent its fluttering and soiling the feathers with blood. In removing them 

 his hand is frequently wet in a dish of water. This causes the feathers to stick to it, 

 and enables him to grasp and pluck them with little effort. The wing, tail, and hard 

 feathers are thrown out; the others are saved. They are usually removed by a sharp jerk 

 in the opposite direction from which they lie, the skin meanwhile being drawn taut. If 

 very tender the skin at the roots of the feathers is held between the fingers, and they are 

 pulled out straight a few at a time. The pin-feathers are wet down to cause them to 

 stick to the hand, and then caught between the thumb and the blade of a knife held in 

 the hand. The soft feathers are left on the wings, and the head and neck are not 

 plucked. The ducks are not drawn or headed. The wings are held in place by a string 

 tied about the body. The legs are washed, and the blood washed from the mouth and 

 head. The ducks are soaked in fresh water for a time, then put in ice water. If placed 

 breast down the abdomen will look more plump and attractive in shape after they harden. 

 The small stern bones which otherwise would stick out, are previously bent down. 



Scalding Ducks. Ducks are killed for scalding as described for chickens, 

 in f 282. The method of scalding is described in f 284. The plumage of 

 the duck being more dense, the scalding takes a little longer. Some pickers 

 wrap the scalded duck in a blanket, and let it steam a few minutes ; but this 

 practice is condemned because it partially cooks the skin, thus spoiling the 

 appearance of the duck. 



372. Packing and Shipping instructions are the same as given in 

 ff 286 288, but in packing ducks they should be placed breast down, in 

 barrels ; and in boxes, breast down in the bottom layer, and up in the top 



layer. 



373. Exhibiting Ducks. Ducks should require little preparation for the 

 show room. Here is where the superiority of a water range is undeniably 

 evident. Ducks which have always had the opportunity to keep clean are 

 brighter, more sprightly, firm in plumage. Showing is very hard on ducks, 

 especially on the timid Pekins. They lose weight rapidly. Some breeders 

 will not show the same ducks twice in a season, and will not show at all 

 except at shows early enough to leave them time to get the birds in breeding 

 condition again early in the season. 



374. Diseases of Ducks. Ducks that are at all well cared for are rarely 

 sick. Sick ones are better dead. There are no diseases peculiar to ducks, 

 but ducks which run with other fowls sometimes contract diseases from them. 

 Damp quarters often cause lameness. Occasionally a duck will show slight 

 symptoms of cold a frothy scum covering the eyes. They should be washed 

 clean with warm water containing a little carbolic acid, and the bird treated 

 for a cold (IF 313). If the cold is at all severe, it is better to kill the duck. 



* NOTE. By preventing proper bleeding. 



