416 FATTENING, KILLING, AND DRESSING 



is to be marketed with the head on, it is best to hold both the 

 head and feet, keeping the head and neck feathers out of the water. 

 Full fluffy-feathered birds must be held in the water longer than 

 thin or sparsely feathered birds. After scalding, the bird should 

 be allowed to drain before picking. The method of picking de- 

 pends upon the four following conditions: 



1. Age of the bird. The general practice is to- scald fowls, 

 since scalding has less effect on their appearance and preserva- 

 tion than on young birds. 



FIG. 191. Scalding before picking is a method adapted only to retail or hom e trade. 

 A, The bird, after bleeding, is grasped by the head and feet and immersed in hot water; B, the 

 scalded birds are hung to drain before plucking. (Photo by Oakland Poultry Farm.) 



2. Purpose for which the birds are to be used. Birds which 

 are to be cut up and used for stewing or for chicken pies can be 

 scalded, as the damage matters less than when they are wanted 

 for roasting. 



3. Length of time before cooking. When they are to be 

 immediately cooked, as is the case with birds for the home table 

 or a near-by retail trade, there will probably be no objection to 

 or discrimination against properly scalded birds. 



4. Market requirements. When to scald and when to dry 



