POULTRY CULTURE 



a method of steaming ducks which may be applied anywhere. On a common 

 round, wide-topped laundry stove is placed a wash boiler with about three or 

 four inches of water in the bottom ; in the boiler is a wooden frame which 

 holds the bird in the steam without allowing it to get into the water. The bird 

 is placed in the boiler and steamed for about one and one half minutes on 

 one side, then turned and steamed for about the same length of time on the 

 other side. 



In picking ducks and geese powdered rosin is sometimes used to assist 

 in removing the fine down left after the outside feathers are removed. The 

 rosin is rubbed onto the down, which mats, and is then more easily removed. 



FIG. 323. First step in lap picking: 

 stripping feathers from breast 



FIG. 324. Second step in lap picking: 

 stripping feathers from thigh 



In scald picking the picker usually works standing, with the bird on a table 

 or a bench before him, and rough picks with the hands and \hzfronts (not the 

 tips) of his thumbs and fingers. Most pickers remove stiff tail and wing feathers 

 first, but some leave them until the last. It makes little difference. The im- 

 portant thing is for the picker to have a systematic way and to pick clean as 

 he goes, except for stubs and pinfeathers, which must be removed one by one. 



Dry picking. The removal of the feathers without wetting is the 

 method favored by most eastern markets, and is best adapted to 

 poultry that is to be kept in storage. It may be done at any time 

 after killing. Pigeons and guineas and game birds of all kinds are 



