13(i POULTEY FEEDIXG AXD FATTENING 



water with still) of an old Ijroom, raise wcntl)' up anfl 

 flown to woi-k tlio water under the feathers, and count 

 ten. Then take it completel}' out of water to air it, 

 eount ten ao-ain, then plunge in water again and work 

 u]i and down a little, at the same time counting thirty, 

 then take out ami ])hinge immediately into the barrel 

 of cold water, and it is ready to pick. 



"Pickers throw old bags or pieces of carpet on 

 their lajis or hang the turkeys up to pick. I am very 

 careful not to allow them to Ije dragged around over 

 anything, or else the skin will lie Jiroken and make dark 

 spots when cold. Tf the large feathers on the tips of 

 wings and tail stick, dip those parts in hot water again. 

 If the bird are not scalded cnougli, count slower when 

 dipping; if scalded too much, eount faster. If thej' are 

 not dijiped in cold water immediately after being 

 scalded, the heat in the feathers will cook the fat and 

 tender parts so much that they will certainly be torn in 

 picking. Even when dijiped in cold water care must 

 be taken, as the damage does not show much until they 

 are cold. Pipping in cold water shrinks the skin so 

 that they look phiniji and pick lietter. Scalding partly 

 cooks the skin and gives them a rich golden color, 

 while a dry-pick-ed turkey skin is Idue and wrinkled. 



"When picked, open a small hole to take out the 

 vent and intestines. Loosen the fat inside about the 

 vent and roll it out so as to fill the hole nicely. Leave 

 tlie crop in, as it is empty. Lay on a table or board 

 on their l)acks, close together, so as to keep the wings 

 close to the body, with head hanging down, and continue 

 the killing. I take them to marlcet one dav before the 

 holiday, cut the heads off and make the load up so as 

 to show oif to the best advantage, and sell to the fancy 

 trade m3'self. If they are prime and fancy, T can set 

 ]ny own price and get it. My young turkeys bring 

 from $2.50 to $:1 (>ach, two-year-old gobblers from $5 



