llti 



POULTRY FEEDING AND FATTENING 



"Fowls to be scalded are stuck more deeply and 

 the blade twisted a little during the stroke, causing 

 them to bleed fast and die qiiickly. When dead hold 

 in nearly boiling water one minute, but keeping out the 

 legs and head. All but the large feathers can be rubbed 

 off in a moitnent, using care not to needlessly rub away 

 the skin." 



The place to cut is indicated in Figure 24:, also the 

 approved st^de of killing knife, although a pocket knife 



Fig. 24 — KNIFE AND "WHERE TO CUT 



of small to medium size will answer. The cut is of course 

 made inside the mouth. On opening the l)ill the artery 

 to be cut may be seen beneath the place marked a. 

 Make a clean cut with the point of the blade so as to 

 cut artery under point marked b. Figure 25 shows the 

 operatio-n, also a guide for the knife, which is a con- 

 venience where large numbers are killed. The bird 

 here is suspended l^y the legs, so that the head ju^t 

 enters the guide. Tlie body is first slipped into a sack 

 made from old grain bags, to prevent flapping and 

 bruising. For grown fowls, the bag should l)e about 

 twenty inches hing, ten inches wide at the larger or 



