PLUCKING 415 



immediate consumption. But the inferior grade of much of 

 the scalded product put on the market results in much criticism 

 of the practice. 



In scalding poultry two essential factors must be remembered: 

 (1) Have a vessel large enough so that the bird can be easily and 

 completely immersed. (2) Have the water at the desired tem- 

 perature, neither too hot nor too cold. The water should 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.) 



below the boiling point, at about 200 F., and the temperature 

 taken by means of a hot-water thermometer. 



If too cold it will not loosen the feathers, and they will be as 

 hard or harder to remove than by dry picking. If a pail is used 

 and boiling water is poured into the pail, the reduction in tem- 

 perature due to the cold pail will make the water just about 

 right to use immediately. The bird should be taken by the feet 

 and thoroughly soused up and down in the water until the feathers 

 are all ruffled and wet, clear to the skin (Fig. 191). If the bird 



