PLUCKING , 413 
A number of special appliances have been designed with the 
idea of systematizing and facilitating the killing and plucking of 
chickens, and one of the most popular of these is known as the 
Cornell killing and picking box. 
Beheading.—The practice of beheading chickens is at present 
largely confined to farms where one or only a few birds are killed 
for family use or retail trade. Poultry killed in this way is not 
in demand at the larger markets; it does not keep well and is 
unattractive when displayed for sale. The customary way is to 
grasp the bird by the legs and wings,—brought together and held 
in the same hand,—the head and neck being placed on a heavy 
piece of wood or chopping-block, and the neck severed about one 
inch from the base of the skull with a sharp hatchet. The ac- 
curacy of the blow can be assured if the head is held firmly on 
the block by means of large nails driven in the edge of the block 
about one inch apart, the neck being placed between these, and 
the body drawn away from them until the skull and jawbones 
are against the nails. This distends the neck and does not permit 
the bird to flop or move its head. 
After beheading, the body should be held firmly and the neck 
pressed against an old piece of burlap to prevent spattering until 
the bird has become quiet. For home consumption this method 
is quick, and, if the fowl is scalded and meat cooked immediately, 
the plan is a good one. The market objects to a beheaded bird, 
on account of its spoiling sooner. Besides, the head indicates the 
breed and sex, also the condition of the bird when killed. Behead- 
ing, therefore, is not permissible in the killing of dressed poultry 
for shipping and storage. 
Plucking.—There are two distinct methods for removing 
feathers,—dry picking and scalding. 
Dry picking consists in plucking the feathers immediately 
after sticking, without immersing the body in hot water, and 
is called for by nearly all markets, especially the wholesale 
trade. The advantages of this method may be summed up 
as follows: (1) Better preservation. (2) Better appearance of 
the finished carcass. (3) It is possible to save the feathers, 
and have them in better condition for Sale. (4) There is no 
danger of ruining the meat by parboiling it with the hot water 
used in scalding. 
Dry picking is an art, and perfection in it calls for consider- 
able practice. The knack of grasping the feathers and removing 
