PLUCKING 



415 



But the inferior grade of much of the scalded product put on the 

 market results in much criticism of the practice. 



The common practice of scalding poultry when a large num- 

 ber are to be dressed is to heat water in a caldron or kettle, 

 as shown in figure 191. A number can be scalded at one 

 time and hung up to drain previous to pulling the feathers; this 

 will allow the feathers to cool off, and thus avoid burning the 

 hands of the pickers. When only one or two birds are to be 



FIG. 190. Dry picking squab broilers. Where a large number are to be killed the 

 work should be systematized, each man having a special work to do. A, Sticking; B, rough- 

 ing; C, pinning. (Photo by Rancocas Poultry Farm.) 



scalded, water can be heated in a tea kettle and poured into 

 a pail, then gotten to the desired temperature by pouring 

 cold water into it. The receptacle in which the scalding is 

 done should be of sufficient size and depth to permit of the com- 

 plete submersion of the bird, and the water should be hot 

 enough to scald the plumage completely but not scald the 

 skin. This means that it must be a little below the boiling point. 

 The bird should be immersed two or three times. If the bird 



