36 I'ULLTKY rEJiJJlXG AND FATTENING 



leave tlieiii undrawn. If phipped in warm weather we 

 crush ice and put in a layer of In-oilers, then a large 

 scooj) of ice and so on until barrel is full, then p)ut on 

 a piece of ice weighing aljout twent3'-tlve pounds. Put 

 Ijurlap o\'er that and nail fast to barrel. If jjicked in 

 cold AM'ather use brown j^aper to line barrel, also use as 

 la_vei-s between broilers. In scalding, do not scald head. 

 If j-ou do, it will look pale and white and make the chick 

 look as if it was sick when killed, but if not scalded will 

 show up red. This will make a difference of one to one 

 and one-half cents on tlie pound. After they are picked, 

 plump tbcm in hot water not quite to a boil, then throw 

 them at once in a barrel of cold water. After yon arc 

 through picking and have the barrel full, throw some 

 salt in the water over them. It will draw the blood 

 out of the skin and make them show up white. Leave 

 them in cold water until thoroughly cooled out, which 

 will take from six to eight hours in hot weather. — • 

 [Burt Curry, Tennessee. 



