416 FATTENING, KILLING, AND DRESSING 
is to be marketed with the head on, it is best to hold both the 
head and feet, keeping the head and neck feathers out of the water. 
Full fluffy-feathered birds must be held in the water longer than 
thin or sparsely feathered birds. After scalding, the bird should 
be allowed to drain before picking. The method of picking de- 
pends upon the four following conditions: 
1. Age of the bird. The general practice is to scald fowls, 
since scalding has less effect on their appearance and preserva- 
tion than on young birds. 
A B 
Fic. 191.—Scalding before picking is 4 method adapted only to retail or home trade. 
A, The bird, after bleeding, is grasped by the head and feet and immersed in hot water; B, the 
scalded birds are hung to drain before plucking. (Photo by Oakland Poultry Farm.) 
2. Purpose for which the birds are to be used. Birds which 
are to be cut up and used for stewing or for chicken pies can be 
scalded, as the damage matters less than when they are wanted 
for roasting. 
3. Length of time before cooking. When they are to be 
immediately cooked, as is the case with birds for the home table 
or a near-by retail trade, there will probably be no objection to 
or discrimination against properly scalded birds. 
4. Market requirements. When to scald and when to dry 
