MARKETING 129 
to be held some little time before being used, 
or for birds which are to be sold, the scalding 
method is not advised, because within thirty- 
six or forty-eight hours after the birds are 
scalded the flesh begins to turn brown and 
may eventually turn black. This, of course, 
spoils the appearance of the carcass and 
renders it less salable. Usually fowl dressed 
in this manner brings less per pound than 
fowl picked dry. 
Starving Before Killing. In dry picking 
or in scalding it is essential that the birds be 
starved for twenty-four to thirty-six hours 
before being killed. This practically emp- 
ties the digestive tract and if the digestive 
tract is empty the birds will then keep in 
good condition without being drawn. In 
fact, it has been proved that undrawn birds 
will keep better than drawn. 
How to Kill for Dry Picking. In dry 
picking the one essential for success is proper 
killing. The bird should be hung up by a 
cord which has a button or small stick fas- 
tened at the lower end. The free end of the 
cord is wrapped once around the legs of the 
bird to be killed and the button or stick is 
