238 POULTRY BREEDING 
slipped into a narrow hook which prevents the feet from 
passing through. These hooks are far enough apart so 
that when the fowl is hung in them its legs will be well 
spread. The killer then runs a sharp-pointed knife 
through the top of the mouth into the brain and giving 
the blade a turn severs the jugular vein. The bird is de- 
prived of sensation instantly and any struggles it makes 
are only muscular contractions, of which it has no control 
or power to feel. In a moment the skin relaxes, the 
feathers drop slightly and the fowl can easily be picked 
without tearing the skin. 
After the feathers are off the fowl is laid on a cooling 
board, with its head hanging down until all of the animal 
heat is cooled out. It is then packed in boxes large 
enough to hold one dozen fowls. The box is first lined 
with white paper, then the first layer of fowls is placed 
in with the feet pressing against the breast and the head 
neatly tucked under the wing, breasts down. The top 
laver is then put in, backs down, with heads and feet dis- 
posed in the same way, a layer of white paper laid over 
them and the top nailed down. Before packing, the 
heads are wiped clear of blood, the feet and legs care- 
fully cleaned and the carcass is arranged so as to present 
a clean and attractive exterior. The boxes should be 
clean and bright and the paper with which they are lined 
white. Dressed poultry is sometimes packed in barrels, 
but commission merchants prefer boxes. Never put 
straw in with poultry nor wrap the carcasses in paper. 
In the neighborhood of cities and large towns the 
poultryman who has the ability to sell will often be able 
to work up a trade with families that will bring him 
better prices than he can get from merchants. It is best 
to have regular days to deliver either poultry or eggs, and 
