AT KILLING TIME 115 



The finished fowl is sliown at the left in Figure 

 23, tiie wings being folded baok to give a sym- 

 metrical appearance. Tlie fowl is then thrown into 

 clean cold water to cool. After remaining aljout an 

 hour in tlie water, it is taken out and allowed to drain, 

 and is then read)' to pack for shipment. The above 

 method applies to ducks, geese and turke^ys, except that 

 with ducks and geese the pinfeathers are usuallj' 

 "shaved." Although called shaving it is more truly 

 cutting, a sharp vcgetaljle knife being used with a 

 quick drawing motion to cut them off. 



Turkeys are generally hung up by the feet, then 

 stuck and the wing and tail feathers pulled, and, after 

 being hit on the head, taken down, and the same 

 methods employed as with fowls. 



A prominent western poultryman descrilDcs a 

 slightly different method: "In killing, hang the 

 chiclvcn Jjy tlie legs hj a slipnoose at a hight convenient 

 for the picker, say four and one-half feet. Clasp wings 

 between fingers of left hand, also raise head and hold 

 between thumb and third finger of same hand, holding 

 the beak open. Hold knife in right hand. 



"The stroke of the knife, if properly made, enters 

 the brain and also cuts large arteries. The fowl bleeds 

 freely, closes its eyes and seems paralyzed. Picking 

 should begin at once before the muscles jerk and stiffen. 

 Begin with the breast, carefully if tender, to avoid 

 tearing. N'cKt the tail and along the back of the neck. 

 Then the wing butts, neck and fluff. Finally clean off 

 the remaining feathers and hand the bird to the pin- 

 feathcrers, who are usually women. By practice a fowl 

 may be picked in less than two minutes. It is impor- 

 tant to draw most of the feathers right after sticking 

 in order to pluck fast and without tearing. If the 

 skin is badly torn it should be sewed after pin- 

 feathering. 



