124 BIGGLK POULTRY BOOK. 



flock, the geese having lined their nest with feathers 

 they are not in condition to Ije pkicked. About the 

 first of June the ganders are full feathered again and 

 the geese are ready too, as you will begin to find loose 

 feathers w4iere they stay over night. Then in about 

 seven weeks the goslings are ready to be plucked 

 with the old ones. Don't take the feathers off too 

 bare, as the sun is hot at this season. By the last of 

 September you will get a fine lot of good feathers 

 again. If you keep the geese for the holiday market 

 they are again ready in early November, but if the 

 nights are cold drive them up and give shelter. They 

 will soon feather at this time of year, and at killing 

 time you will get the finest crop of the year. 



Fasten them up in a stable having plenty of clean 

 straw under them for half a day before you begin to 

 pluck the feathers, then they will be dry and clean. 

 Take a narrow strip of muslin, tie their feet together, 

 lay them on their backs, tuck their wings under 

 them, let an assistant take hold of the head, and as 

 soon as they are done struggling begin to pluck. 



There are no disease germs in fresh eggs. 



Poultry products sell for cash, and can be sold at any time. 

 Two important points in favor of the hen business. 



In long houses, instead of an entry and tramway for carry- 

 ing feed and water have an overhead track and suspend a plat- 

 form car on which to carry buckets and boxes. Will be useful, 

 also, in cleaning the house, carrying manure out and fresh 

 gravel in. — Tim. 



The crops of fowls should be empty when sent to market. 

 The best way to secure this condition is not to feed for at least 

 twelve hours before killing. If for any reason the crop be full 

 after killing, make a cut two inches long through the thick skin 

 on back of the neck, insert the finger in the incision, draw out 

 the crop and cut it off. The mutilation will not be apparent. 



