. DRESSING 417 



pick should be determined largely by the demand of the market 

 to which the birds are shipped. If market quotations show a 

 preference for dry-picked birds, then dry picking should be pre- 

 ferred to scalding. 



Plumping or Cooling. As soon as the birds are picked by 

 either method, it is a common practice to immerse them in a tub 

 or pail of cold water for at least an hour. This accomplishes 

 several objects: (1) It removes the animal heat from the bird, 

 making it keep longer by retarding decomposition. (2) It also 

 lessens the excessive red color of comb and wattles, and gives 

 them a better appearance. (3) The entrance of water into the 

 pores makes the flesh plump and distends the skin. 



Whenever possible, dry-picked birds should be allowed to 

 cool in dry air. Cold weather makes this possible for all. In 

 summer it is done by refrigeration, but this practice is limited 

 to large commercial establishments. It is well first to immerse 

 them a few minutes in water at about blood heat, then wash the 

 shanks and toes to remove dirt, take the clot of blood from 

 the mouth, and wash all blood from face and head. After 

 washing they are usually immersed for one hour in ice water, 

 and then hung up to drain before packing. When killing, plan 

 to leave sufficient time for them to cool before packing for 

 shipment. In warm weather ice is necessary during transit, so 

 they need not be drained. If poultry is to be shipped a con- 

 siderable distance, and is cooled down thoroughly before ship- 

 ment, the longer it will stay cool and the better will be the 

 condition upon receipt. 



Shaping. The process of shaping improves the appearance of 

 the bird by forcing its breast forward and making it look full of 

 meat. It may be done during cooling if the process is refrigeration. 

 Although not general in this country, shaping is extensively done 

 in Europe. The method is to place the birds in wooden frames or 

 V-shaped troughs so that, when pressure is applied from above, 

 the flesh is forced into the desired part and stays there after 

 cooling and hardening. With good, well-grown, plump-breasted 

 birds little if any benefit is to be derived from the process. At best 

 it will improve the appearance only of those birds which are 

 naturally thin or not in prime condition when killed, giving them 

 a more plump appearance. 



Dressing. The necessity and manner of dressing depend 

 upon the market and the fowl. When poultry is marketed through 

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