DRESSING 417 
pick should be determined largely by the demand of the market 
to which the birds are shipped. If market quotations show a 
preference for dry-picked birds, then dry picking should be pre- 
ferred to scalding. 
Plumping or Cooling.—As soon as the birds are picked by 
either method, it is a common practice to immerse them in a tub 
er pail of cold water for at least an hour. This accomplishes 
several objects: (1) It removes the animal or body heat from the 
carcass, thus increasing the keeping qualities. (2) It also lessens 
the excessive red color of comb and wattles, and gives them a 
better appearance. (3) The entrance of water into the pores 
makes the flesh plump and distends the skin. 
The method to follow in plumping is as follows: Have a tub 
or tank of cool water near the picker. As soon as each bird is 
roughed and pinned, it should be thrown in this cool water and 
allowed to cool for about twenty minutes. After this each bird 
should be handled separately, the clotted blood being removed 
from the mouth and nose, the comb, feet, and shanks should be 
washed and then each bird should be placed for about an hour ina 
tank or tub filled with ice-cold water. This will complete the proc- 
ess of plumping, or distending the flesh. It will also cool the bird 
and leave it in good condition for packing. When the birds are to 
be dry packed, they should be removed from the plumping water 
and allowed to drain for at least two hours before packing; when 
ice packed, they can be packed immediately when coming from 
the cooling water. Cooling is a very necessary operation when 
fitting poultry for market. 
Shaping.—The process of shaping improves the appearance of 
the bird by forcing its breast forward and making it look full of 
meat. It may be done during cooling if the process is refrigeration. 
Although not general in this country, shaping is extensively done 
in Europe. The method is to place the birds in wooden frames or 
V-shaped troughs so that, when pressure is applied from above, 
the flesh is forced into the desired part and stays there after 
cooling and hardening. With good, well-grown, plump-breasted 
birds little if any benefit is to be derived from the process. At best 
jt will improve the appearance only of those birds which are 
naturally thin or not in prime condition when killed, giving them 
a more plump appearance. 
Dressing.—The necessity and manner of dressing depend 
upon the market and the fowl. When poultry is marketed through 
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