r5"3 I'OULTKY FEEDIXG AXD FATTEXING 



It slioiild next he ''plumpod"' liy l)eing dippcrl about 

 ten seconds in water nearly or quite boiling hot, and 

 then at once into cold water fifteen to twenty minutes. 

 Great care should he taken to avoid bruising or cutting 

 the bones or flesh. It should he entirely cold and dry 

 before packing, but not frozen. This is a matter of 

 imjiortance, for if packed with the animal heat in it, 

 it -will be sure to spoil. After scalding ducks and geese, 

 wrap them in a cloth for about two minutes, when the 

 down will roll off with tlie feathers. Guard against 

 overscalding, as this will cause the skin to loosen and 

 rub ofl'. Underscalding is also undesirable, as the fowls 

 are liable to become slippery during shipment. 



^Yestern Methods of Dresfting — Kill by bleeding 

 in the mouth or opening the "veins in the neck; hang 

 by the feet until properly bled ; head and feet should 

 be left on, and the intestines and crop should not be 

 drawn. For scalding poultry, the water should be as 

 near the boiling point as possible without actually 

 boiling ; pick the legs dry before scalding ; hold by the 

 head and legs and immerse and lift up and down three 

 times ; if the head is immersed it turns the color of the 

 comb and gives the eyes a shrunken appearance, which 

 leads liuyei's to think the fowl has been sick. The 

 feathers and pinfeathers should l)e removed imme- 

 diately, very cleanly, and without breaking the skin; 

 then "plum])'' by dipping ten seconds in water nearly 

 or quite boiling hot, and then immediately into cold 

 water ; hang in a cool place until the animal heat is 

 entirely out; it should be entirely cold, but not frozen, 

 before being packed. 



Dry-picked chickens and turkeys sell Ijest. and we 

 advise this way of dressing, as they sell lietter to 

 shippers; scalded chickens and turkeys generally are 

 sold to the local trade. To dry-pick turkeys and 

 chickens properly, the work should be done while the 



